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Potato Bread Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Cooked potato||1 1⁄2 Cup (24 tbs), put through a sieve|
|Milk||1 Cup (16 tbs), scalded|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Sesame seeds||1 Tablespoon|
Calories 971 Calories from Fat 249
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 16.1 g80.3%
Trans Fat 0 g
Cholesterol 66.1 mg
Sodium 1020.5 mg42.5%
Total Carbohydrates 154 g51.3%
Dietary Fiber 7.8 g31%
Sugars 11 g
Protein 24 g48.6%
Vitamin A 15.2% Vitamin C 5.1%
Calcium 16.3% Iron 70.5%
*Based on a 2000 Calorie diet
Add sugar, salt, and milk.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90° F.) for compressed.
Let stand a few minutes; then stir until dissolved.
Add to milk mixture.
Stir in 3 cups of flour and beat until smooth.
Gradually stir in remaining flour, or enough to make a firm dough.
Knead for 10 minutes.
Put in a greased bowl, cover, and let rise until double in bulk.
Punch down and let rise again.
Punch down and shape dough into a large braid, or into 2 smaller braids.
Put on greased cookie sheet or into 2 greased loaf pans (9x5x3 inches).
Cover and let rise.
Brush with egg white which has been slightly beaten with 1 tablespoon of water.
Sprinkle heavily with sesame seeds.
Bake in a preheated hot oven (400°F.) for 10 minutes.
Lower heat to moderate (350°F.) and bake for 30 to 35 minutes longer.
Makes 1 large braid or 2 smaller braids.