Stove Top Potato Bread Recipes

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.

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.

Steps:

• In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well., Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.