Prep 1 hr 50 mins
Cook 25 mins
This yields a nice big loaf of bread that's good and hearty...and while I guess any kind of beer works, PBR is what makes it magic! PBR but REAL potatoes, no box flakes ;) A little time-consuming but soooo worth it. I love it fresh out of the oven but it also tastes great after it's softened up and used for sandwich bread. And the recipe is all my doing!! :D Makes one large 2-lb loaf. Prep time is based on my dough cycle (90 min.) plus time to boil the potatoes. EDIT: I forgot to include the vital wheat gluten in the original post and upped the flour after the first batch came out runny.
- 2 large baking potatoes, boiled and mashed
- 1 (12 ounce) cancheap beer (PBR!)
- 4 cups all-purpose flour
- 1⁄4 cup vital wheat gluten (omit if using bread flour instead)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- Wash and peel the potatoes, and boil them in unsalted water for about 15-20 minutes or until tender and squishy.
- Mash 'em up real good with a fork or potato masher.
- Put all of the ingredients into your bread machine in the order shown, or in the order recommended by the manufacturer, and do a dough cycle.
- If you want a soft bread that's made in the machine, pick a Medium or Light cycle.
- If you just did a dough cycle, dough should be a thick ball that's easily molded. If not, dust your hands with some flour and knead it until it's malleable. Mold it into the shape of a loaf.
- Place some parchment paper onto a cookie sheet. Lay the loaf onto it, and bake at 375F for 25-30 minutes or until golden brown on top.
- This bread is total heaven fresh out of the oven with some butter and a PBR tallboy!