Stove Top Potato Bread Best Recipes

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STOVETOP BREAD

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Stovetop Bread image

Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.

Provided by Food Network Kitchen

Time 2h25m

Yield 1 loaf

Number Of Ingredients 5

Ingredients:

  • 2 tablespoons unsalted butter, melted, plus more for the Dutch oven
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 2 2/3 cups all-purpose flour (see Cook's Note)

Steps:

  • Butter a 9-inch Dutch oven and set aside.
  • Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
  • Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
  • Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

STOVE TOP POTATO BREAD

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Stove Top Potato Bread image

Make and share this Stove Top Potato Bread recipe from Food.com.

Provided by Annacia

Categories     Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 lb baking potato
  • 4 tablespoons butter, divided
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup chopped parsley (optional)

Steps:

  • Peel and dice potatoes.
  • Place in a medium saucepan, cover with water and add salt.
  • Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
  • In a medium mixing bowl, mix dry ingredients and parsley, if desired.
  • Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
  • In a cup, whisk together the buttermilk and egg.
  • Add buttermilk mixture to dry ingredients and stir well to combine.
  • With floured hands, divide dough into thirds.
  • Mix one third into potatoes, pressing into pan.
  • On a lightly floured board, shape remaining dough into a patty to fit in skillet.
  • Press dough patty onto potato mixture.
  • Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
  • Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm.
  • In the meantime, preheat broiler.
  • Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
  • Serve immediately.

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