Moist German Style Potato Bread Recipe

Summary

CourseMethod

Ingredients

 Potato1 Medium
 Water1 Cup (16 tbs)
 Dry yeast1
 Skim milk1 Cup (16 tbs) (scalded)
 Solid vegetable shortening2 Teaspoon
 Salt2 Teaspoon
 All purpose flour4 Cup (64 tbs)
 All purpose flour4 Cup (64 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3965 Calories from Fat 178

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 4.4 g22%

Trans Fat 1.3 g

Cholesterol 4.6 mg

Sodium 4030.9 mg168%

Total Carbohydrates 810 g269.8%

Dietary Fiber 32.4 g129.4%

Sugars 15.9 g

Protein 118 g235%

Vitamin A 0.4% Vitamin C 60.7%

Calcium 46.3% Iron 272.8%

*Based on a 2000 Calorie diet

Directions

To make the potato water: Peel and cube the potato.
Place in a saucepan and cover with the water; boil until potato is soft.
Drain over a bowl and reserve the water.
Mash the potato and add to drained water; cool to room temperature.
Measure 1 c. (250 mL) potato water for this recipe; reserve any remaining potato water for another recipe.
To make the dough: Dissolve yeast in potato water.
Set aside until yeast starts to become foamy.
Beat in half of the flour until smooth.
Cover and allow to rise until double in size.
Pour scalded milk over shortening and salt in a bowl; stir until shortening melts.
Set aside to cool.
When cool, add milk-shortening mixture to the flour sponge.
Gradually add the remaining flour.
Knead on a lightly floured surface until smooth.
Place in a well-greased bowl; turn once to coat both sides.
Cover and allow to rise until double in size.
Divide dough into 2 equal pieces.
Twist into a small log.
Place in well-greased bread pan.
Cover and allow to rise again.
Bake at 350°F (175°C) for 40 to 45 minutes or until browned and done.
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