One of my favorite recipes .... Potato bread!
Potato Bread
Ingredients:
1 Medium to Large potato, peeled and diced
1-1/2 cups water
2 (.25 oz.) packages active dry yeast
6-1/2 cups all-purpose flour (Wheat whole grain flour works too)
3 tablespoons white sugar
2 tablespoons shortening (I use organic butter in its place, just healthier)
1 tablespoon salt
2 tablespoons all-purpose flour
Instructions:
In a medium saucepan cook potato cubes in water for 12 minutes or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of potato water. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of remaining flour to make moderately stiff dough. Knead for 6 to 8 minutes or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk (about 1 hour).
Punch down and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 loaf pans. Cover. Let rise until nearly double (about 35 minutes). Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Number of Servings:
24
Potato Bread
Ingredients:
1 Medium to Large potato, peeled and diced
1-1/2 cups water
2 (.25 oz.) packages active dry yeast
6-1/2 cups all-purpose flour (Wheat whole grain flour works too)
3 tablespoons white sugar
2 tablespoons shortening (I use organic butter in its place, just healthier)
1 tablespoon salt
2 tablespoons all-purpose flour
Instructions:
In a medium saucepan cook potato cubes in water for 12 minutes or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of potato water. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of remaining flour to make moderately stiff dough. Knead for 6 to 8 minutes or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk (about 1 hour).
Punch down and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 loaf pans. Cover. Let rise until nearly double (about 35 minutes). Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Number of Servings:
24
