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Potato Bread
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1
Reviews
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By:
Lula Patrick
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Flour-dusted Potato Bread Recipe is a home-style classic, the loaves moist with the goodness of freshly cooked mashed potatoes with butter, sugar, milk, yeast and flour to create this very tasty potato bread recipe.
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INGREDIENTS
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1 medium-sized baking
potato (6 to 8 oz), peeled
and coarsely chopped
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2 tablespoons butter or
margarine
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2 tablespoons sugar
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1 teaspoon salt
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1 cup milk
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1 package active dry yeast
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5 to 5 1/2 cups unbleached
all-purpose flour
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DIRECTIONS
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1:
Cook potato in a medium saucepan
in boiling water to cover until
very tender (15 to 20 minutes). Drain, reserving 3/4 cup of the cooking
liquid, Pour reserved liquid into
large bowl of electric mixer.
Cool until just warm to touch (105°
to 115° F). Meanwhile, to drained, cooked
potato add butter, sugar, and salt. Add
1 to 2 tablespoons of the milk,
beating with electric mixer or potato
masher until smoothly pureed. Then
blend in remaining milk.
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2:
Sprinkle yeast over warm water in
mixer bowl. Let stand until soft
(about 5 minutes). Stir in potato mixture. Add 3 cups
of the flour. Mix to blend, then beat
at medium speed until smooth and
elastic (about 5 minutes). Stir in
about 1 1/2 cups more flour to make a
soft dough.
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3:
Turn dough out onto a board or
pastry cloth coated with some of the
remaining 1/2 to 1 cup flour.
Knead until dough is smooth and
satiny and small bubbles form just
under surface (8 to 10 minutes),
adding just enough flour to prevent
dough from being sticky. Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (about 1 hour).
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4:
Punch dough down and divide
into two equal portions. Shape each
into a loaf. Place shaped loaves in
greased 4 1/2 by 8 1/2-inch pans. Dust
lightly with a little of the remaining
flour. Let rise until almost
doubled in bulk (about 45 minutes). Preheat oven to 375° F. Bake until
loaves are well browned and
sound hollow when tapped (35 to 40
minutes). Remove loaves from pans
and let coolon wire racks.
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