Quick Potato Bread Recipe
Have you been swept off your feet lately?? this yummy quick potato bread is sure to do so. It is always prepared with vegetable as the key ingredient. It is served as a delicious side dish. There's no point pondering anymore, try out this quick potato bread right now!
Ingredients
1 package active dry yeast
4 to 4 1/2 cups all-purpose flour, unsifted
1/4 cup sugar
2 teaspoons salt Instant mashed potatoes (amount for 2 servings)
3/4 cup milk
1/4 cup butter or margarine, melted
2 eggs
Directions
In large bowl of an electric mixer, stir together yeast, 1 1/2 cups of the flour, sugar, and salt.
In a pan, prepare 2 servings of instant mashed potatoes according to package directions, using amounts of water, milk, butter, and salt called for on package.
Then stir in milk, melted butter, and eggs; stir until well blended.
Add potato mixture to dry ingredients and beat for 2 minutes at medium speed, scraping bowl occasionally.
Add 1 more cup of the flour and beat at medium speed for 2 minutes longer.
With a spoon, stir in 1 more cup of the flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down, knead briefly to release air, and shape into 2 loaves.
Place each in a well-greased 9 by 5-inch loaf pan.
Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 350° oven for 35 minutes or until loaves are well browned and sound hollow when tapped.
Turn out on a rack to cool.
In a pan, prepare 2 servings of instant mashed potatoes according to package directions, using amounts of water, milk, butter, and salt called for on package.
Then stir in milk, melted butter, and eggs; stir until well blended.
Add potato mixture to dry ingredients and beat for 2 minutes at medium speed, scraping bowl occasionally.
Add 1 more cup of the flour and beat at medium speed for 2 minutes longer.
With a spoon, stir in 1 more cup of the flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down, knead briefly to release air, and shape into 2 loaves.
Place each in a well-greased 9 by 5-inch loaf pan.
Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 350° oven for 35 minutes or until loaves are well browned and sound hollow when tapped.
Turn out on a rack to cool.
