Old Fashioned Potato Bread



Recipe By :Hyla O'Connor

Serving Size : 10 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 potato -- peeled and diced

2 packages active dry yeast

2 tablespoons butter -- softened

2 tablespoons sugar

3 teaspoons salt

1 cup milk

6 1/2 cups all-purpose flour -- divided (6 1/2 to 7

1/2)



Place potato in boiling water, cover and cook until tender.

Drain, reserving liquid. Add enough hot water to potato liquid to

make 1 cup. Cool to 105 - 115 degrees. Mash potato and set aside.

Pour warm potato water into a large bowl, add yeast, sugar, salt

and butter and let sit for 10 minutes to proof. Heat milk to 105

- 115 degrees and add to proofed yeast along with mashed potatoes

and 3 cups of the flour. Beat until smooth, then add enough flour

to make a stiff dough. Turn out onto a lightly floured surface

and knead until smooth and elastic, about 8 - 10 minutes. Place

in a greased bowl, turning once to cover top, cover and let rise

until doubled in bulk, about 35 minutes. Punch dough down, turn

over in bowl, cover and let rise again for 20 minutes.

Grease two 9 x 5 x 3 inch loaf pans. Punch down dough, turn out

onto a lightly floured surface then divide in half. Form each

half into a loaf and place into pans. Cover and let rise until

doubled in bulk, about 50 minutes.

Preheat oven to 375 degrees. Dust each loaf with a small

amount of flour, place in the oven and bake for 40 minutes. Cool

on wire racks.





* Exported from MasterCook *



Old World Potato Bread



Recipe By :

Serving Size : 24 Preparation Time :0:00

Categories : Fleischmann's Yeast Yeast Bread





Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups all-purpose flour (4 1/2 to 5 cups)

3/4 cup mashed boiled potato -- at room temperature

3 tablespoons sugar

2 packages Fleischmann's. Active Dry or Rapid Rise Yeast

2 teaspoons salt

1 1/2 cups water (reserved from boiling potatoes or tap)

3 tablespoons butter or margarine -- cut up

1 cup whole wheat flour

Additional all-purpose flour



In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast

and salt. Heat water and butter until very warm (120: to 130:F). Gradually

add to dry ingredients; beat 2 minutes at medium speed of electric mixer,

scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl

occasionally. With spoon, stir in whole wheat flour and enough remaining

all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8

minutes. Place in greased bowl, turning to grease top. Cover; let rise in

warm, draft-free place until doubled in size, about 30 to 45 minutes. (For

Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)



Punch down dough; divide in half. Roll each to 12 W 8-inch oval. Beginning

at short end of each, roll up tightly. Pinch seams and ends to seal. Place

on greased large baking sheet. Flatten slightly. Cover; let rise in warm,

draft-free place until doubled in size, about 20 to 40 minutes.

With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust

with flour. Bake at 400:F for 25 to 30 minutes or until done. Remove from

pan; cool on wire rack. Makes 2 loaves.



Source: Fleischmann's Yeast"

S(Internet address): http://www.breadworld.com/index.html"

Yield: 2 Loaves"



NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup water

and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup

instant potato flakes or buds. Cool to room temperature.



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