Potato Bread Recipe

1      Reviews by:    Lula Patrick   Flour-dusted Potato Bread Recipe is a home-style classic, the loaves moist with the goodness of freshly cooked mashed potatoes with butter, sugar, milk, yeast and flour to create this very tasty potato bread recipe. Food Category:    Bread Cuisine Origin:    Midwestern    Servings:20 Nutrition facts:149 calories1.9 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 40 Minutes Cook Time:   40 Minutes Total Time:   3 Hours 20 Minutes

INGREDIENTS

• 1 medium-sized baking potato (6 to 8 oz), peeled and coarsely chopped
• 2 tablespoons butter or margarine
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup milk
• 1 package active dry yeast
• 5 to 5 1/2 cups unbleached all-purpose flour

DIRECTIONS

• Cook potato in a medium saucepan in boiling water to cover until very tender (15 to 20 minutes). Drain, reserving 3/4 cup of the cooking liquid, Pour reserved liquid into large bowl of electric mixer. Cool until just warm to touch (105° to 115° F).
• Meanwhile, to drained, cooked potato add butter, sugar, and salt. Add 1 to 2 tablespoons of the milk, beating with electric mixer or potato masher until smoothly pureed. Then blend in remaining milk.
• Sprinkle yeast over warm water in mixer bowl. Let stand until soft (about 5 minutes). Stir in potato mixture. Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1 1/2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour.
• Knead until dough is smooth and satiny and small bubbles form just under surface (8 to 10 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
• Punch dough down and divide into two equal portions. Shape each into a loaf. Place shaped loaves in greased 4 1/2 by 8 1/2-inch pans. Dust lightly with a little of the remaining flour. Let rise until almost doubled in bulk (about 45 minutes).
• Preheat oven to 375° F. Bake until loaves are well browned and sound hollow when tapped (35 to 40 minutes). Remove loaves from pans and let coolon wire racks.

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