Potato Bread
Filed under: Old Bread Recipes |
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This potato bread recipe is a less-potato-more-flour version. There are many varieties/ratios floating around out there, but this is the one that was in my Mom’s collection. Other potato bread variations even use wheat flour and red potatoes, but I haven’t gotten that adventurous yet!
Potato Bread
INGREDIENTS:
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2 cups of scalded Milk
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1 cup of cold Mashed Potatoes
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1 tablespoon of Sugar
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6 cups of Flour
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1 package of active, dry Yeast
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2 tablespoons of Salt
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1-1/2 tablespoons of Butter
DIRECTIONS:
Scald the milk and let it cool until it is lukewarm. Sprinkle the yeast over the milk and stir until it is dissolved. Blend in the potatoes, salt, sugar and butter. Slowly add 4 cups of the flour and stir well. Add the remaining 2 cups of flour. Knead until it is smooth and elastic.
Place it into a greased bowl after turning once. Cover and rise in in a place that is approximately 85° for one hour or until it doubles. Punch it down, pull in edges and turn over. Cover and let it rise again for 30 minutes or until it is almost doubled again.
Divide and shape into 2 loaves and place in pans. Cover the pans and let the dough rise about 45 minutes or until they are about doubled in size.
Bake in a 350° oven for about 50 minutes. Let cool in pans on a rack and remove.
