Old-Fashioned Potato Bread Recipe
Are you looking for a great in taste Old-fashioned Potato Bread recipe? In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Old-fashioned Potato Bread, just like I do.
Ingredients
1 medium potato, peeled and diced
2 packages dry yeast
2 tablespoons butter or margarine, softened
2 tablespoons sugar
2 teaspoons salt
1 cup milk
5 1/2 to 6 cups all-purpose flour
Directions
Cook potato in a small amount of boiling water 10 to 15 minutes or until tender, drain and reserve liquid.
Mash potato, and measure 3/4 cup, set aside.
Add enough water to reserved liquid to make 1 cup, cool to 105° to 115°.
Dissolve yeast in potato liquid in a large mixing bowl.
Add butter, and stir well.
Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour.
Gradually stir in enough of the remaining flour to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half, shape each half into a loaf.
Place in two well-greased 8 x 4 x 3-inch loaf-pans.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 25 minutes or until loaves sound hollow when tapped.
Mash potato, and measure 3/4 cup, set aside.
Add enough water to reserved liquid to make 1 cup, cool to 105° to 115°.
Dissolve yeast in potato liquid in a large mixing bowl.
Add butter, and stir well.
Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour.
Gradually stir in enough of the remaining flour to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half, shape each half into a loaf.
Place in two well-greased 8 x 4 x 3-inch loaf-pans.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 25 minutes or until loaves sound hollow when tapped.
