I’m so honored and happy to be part of this group and be able to share our first event.
Thank you to Renne from the Magnolia Days, to open the door to an amazing new aventure in the kitchen.
Ok, I know it is still hot outside but, you can’t say the making homemade bread is something imposible, the smell and flavors are so different and of course your family will fell so happy to be eating a bread they can actually pronounce the ingredients.
You know me a little humor makes a difference.
I made for you, soft, crispy and delicious Potato bread, yes this bread is made with real potatoes, this is my favorite bread to make, the crumb is soft, not to sweet not to salty and brown to perfection.
The perfect afternoon or breakfast bread, with some cream cheese, jam or butter, oh my! I need a piece know.
Please leve a comment if you like the recipe and don’t forget to try it and experiment into new shapes.
Enjoy.

INGREDIENTS

• 3 yucan gold or 2 Idaho potatoes peel, cut in pieces and cook in water with salt.
• 2/3 cups milk
• 2/3 cups sugar
• 1/2 teaspoon salt
• 2/3 cup butter
• 3 egg and 1 yolk
• 1 teaspoon of milk
• 2/3 cup warm water
• 2 packages of active dry yeast
• 6 cups flour
• 1 cup raisins
• Zest of 1 lemon

DIRECTIONS

1. Preheat the oven to 400°F.
2. In a sauce pan on medium low heat add milk and bring to boil, turn off the heat and add butter, lemon zest, salt and sugar, make a mash with the potatoes and add 1 1/3 cup to the above mixture.
3. Add the yeast to the water and le it sit for 5 minutes, you”ll see the it starts to make an sponge, then add to the milk and potato mixture, let it cool for a bit and place in a bowl of a stand mixer, you don’t need a hook mi mix the dough.
4. Begin to beat the mixture on medium high speed, add the eggs one by one and 3 cups of flour, one at a time, beat for 1 minute and place dough on a floured surface, this is when you will add the rest of the flour, do not use more then the 3 cups left.
5. Knead the dough for 10 minutes, do not be gentle she needs a lot of stress relive therapy, add the raisins while your kneading.
6. Let it rest for 5 minutes, in the meantime mix the yolk with the milk.
7. Cut the dough in half and place each peace in a loaf bread mold, and brush the yolk and milk mixture on the top, let it rise for 45 minutes.
8. Once all big and delicious, bake for 30 minutes.
9. This recipe makes 2 loaf breads.

And here are more inspired, delicious recipes from out other contributors.

• Bhatura – Leavened Fried Bread by Anshie at Spiceroots
• Cinnamon Bread by Tara at Noshing With The Nolands
• Fiona’s Wonderful Bread by Stacy at Food Lust People Love
• Kashmiri Naan by Jenni at Pastry Chef Online
• No Knead Whole Wheat Bread by Holly at A Baker’s House
• Overnight Country Sourdough by Karen at Karen’s Kitchen Stories
• Peach, Prosciutto and Gorgonzola Pizza by Robin at A Shaggy Dough Story
• Potato Bread with Raisins by Kathia at Basic N Delicious
• Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey
• Raincoast Crisps Bread by Kimberly at Rhubarb & Honey
• Yogurt Almond Bread by Cindy at Cindy’s Recipes and Writings
• Walnut Wheat Bread by Renee at Magnolia Days

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.