Potato Bread Recipe
You ask why I am excited about sharing this potato bread recipe with you? simply because I think that this is the best recipe of potato bread in the world. You can serve potato bread as a yummy side dish. A good way to use up vegetable is to make some amazing potato bread. Not trying out this potato bread after reading about it is one of the biggest crimes you could possibly imagine of committing.
Ingredients
4 cups sifted all-purpose flour
2 teaspoons sugar
1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast
1 1/4 cups warm milk and water mixed
1/2 cup mashed potatoes
3 tablespoons oil
2 teaspoons salt
Directions
Prepare yeast batter: mix 1 cup flour, the sugar, the compressed or dry yeast and warm liquid together in a large bowl.
Cover and set aside for about 20 minutes in a warm place, longer in a cool one until frothy.
Mix the mashed potatoes, oil and salt into the batter and add enough of the remaining flour to make a firm dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size.
Turn the risen dough onto a lightly floured surface, punch down and knead for about 2 minutes until the dough is firm.
Divide into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise.
Bake in the center of a hot oven (450°F) for about 25 minutes.
The crust should be deep brown in color.
Turn onto a cake rack to cool.
Cover and set aside for about 20 minutes in a warm place, longer in a cool one until frothy.
Mix the mashed potatoes, oil and salt into the batter and add enough of the remaining flour to make a firm dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size.
Turn the risen dough onto a lightly floured surface, punch down and knead for about 2 minutes until the dough is firm.
Divide into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise.
Bake in the center of a hot oven (450°F) for about 25 minutes.
The crust should be deep brown in color.
Turn onto a cake rack to cool.
