A delicious and fluffy cinnamon potato bread perfect for a warm treat.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil the potato in water uncovered until soft, about 12 to 15 minutes.
Drain and reserve the liquid, and let it cool to 95-110 degrees F (35-45 degrees C) until lukewarm. Mash the potato and set aside.
Combine 2 tablespoons of the cooled liquid and active dry yeast in a small bowl. Set aside for 5 minutes until bubbly.
Cream 6 tablespoons of unsalted butter and granulated sugar until fluffy in a medium bowl. Add salt and egg. Stir in the mashed potato and the yeast mixture.
Add 1/3 cup of the reserved cooking liquid and add the flour, a little at a time, to form a dough. Turn the soft, moist dough out onto a lightly floured work surface. Knead until the dough feels smooth and elastic, about 5 minutes.
Transfer to a greased bowl, cover and set aside at room temperature for about one and a half hours, until doubled.
Grease the bottom and sides of a 9×12-inch baking sheet or jelly roll pan. Return the dough to a work surface and roll or push it out into a rectangle the size of the pan. Place the dough in the pan and push it down to fill the pan. Cover and let rise for 45 minutes.
Preheat oven to 350 degrees F (180 degrees C). Melt the remaining unsalted butter.
Dimple the dough by making deep indentations with your fingertips at 1 1/2-inch intervals.
Drizzle with melted butter and sprinkle brown sugar and cinnamon on top.
Bake until the crust is golden brown and sugar is crunchy, about 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 3-inch squares and serve warm.
Ensure the reserved liquid is lukewarm before adding the yeast to activate it properly.
For a richer flavor, use high-quality cinnamon.
How do I make cinnamon potato bread squares from scratch?
To make cinnamon potato bread squares from scratch, start by boiling a medium potato until soft, then mash it. Combine the cooled potato with active dry yeast, unsalted butter, granulated sugar, salt, and an egg. Gradually add flour and some reserved potato cooking liquid to form a dough. Knead until smooth, let it rise, shape it in a greased pan, and bake with a topping of melted butter, brown sugar, and cinnamon.
Can I make cinnamon potato bread squares gluten-free?
Yes, you can make cinnamon potato bread squares gluten-free by substituting the unbleached all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the dough's elasticity.
What are some good storage tips for leftover cinnamon potato bread squares?
To store leftover cinnamon potato bread squares, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, consider freezing them in a freezer-safe bag for up to 3 months.
What can I serve with cinnamon potato bread squares?
Cinnamon potato bread squares pair wonderfully with a variety of accompaniments. Consider serving them warm with a dollop of whipped cream, a drizzle of honey, or alongside a cup of coffee or tea for a cozy treat. They also go well with cream cheese frosting for an extra indulgent dessert.
What can I substitute for active dry yeast in cinnamon potato bread squares?
If you don't have active dry yeast, you can substitute it with instant yeast at a 1:1 ratio. Alternatively, you can use fresh yeast, which requires about three times the amount of active dry yeast. Just remember to adjust the liquid in your recipe accordingly.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
...
