This is one of those weeks where I’m going to hate my computer. A little because it messed up on me this weekend but mostly because we’re going on vacation and I’m going to ignore it for the next week.
I had this post scheduled to go up a few days ago and – nothing.
I wanted to share this bread recipe with you over the weekend so you could go ahead and put it on your 4th of July menu. Since it didn’t happen when it was supposed to, let’s talk about this now.
We love bread in this house, especially a loaf right out of the oven. And this recipe is going to be put in our regular rotation from now on.
Potato breads are one of my favorites to make – the flavor is incredible and they always turn out light and fluffy. This one is even better (and softer!) thanks to the milk, eggs, and chopped green onions.
Grill slices and use it as a bun for your burger.
Slather it with butter or homemade mayo, my newest addiction (holy moly – recipes coming soon).
Toast it and have it with eggs in the morning.
Whatever you do with it, just try it. For the 4th or just because. I don’t think there’s anything as American as a fresh loaf of bread.
Green Onion Potato Bread
- 1/2 cup plus 1 Tbsp milk
- 2 eggs
- 3 Tbsp oil
- 1/2 cup baked potato
- 1/3 cup green onions, chopped
- 1 and 1/2 tsp salt
- 3 Tbsp sugar
- 3 cups bread flour
- 2 and 1/4 tsp active dry yeast
- Mix the yeast, 1 cup of flour, sugar and salt together in a mixing bowl. In a separate bowl, combine the liquids, except the eggs, and heat to 120°-130°F.
- Mix the dry mixture, liquid ingredients, mashed baked potato and green onion in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add the eggs; beat 1 minute.
- Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal.
- Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching.
- Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool before serving.