Old-fashioned Potato Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This is an excellent recipe for white loaf bread. It is soft, moist and works great every time! Ingredients:
1 1/2 cups water |
1 medium potatoe, peeled and cubed |
1 cup buttermilk or sour milk |
3 tbsp sugar |
2 tbsp margarine or butter |
2 tsp salt |
6 to 6 1/2 cups all-purpose flour |
2 pkgs active dry yeast |
all-purpose flour |
Directions:
1. In a saucepan combine the water and potato. Brint to a boil. Cook, covered about 12 minutes or till very tender. Do NOT drain. Mash potato in the water. Measure the potato-water mixture. If necessary add additional water to make 1 3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, margarine, and salt. Heat or cool as necessary to 120^F to 130^F. In a large bowl combine 2 cups of the all-purpose flour and yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 3 minutes. Using a spoon, stir in as much of the remaining 6 to 6 1/2 cups of flour as you can.
2. On a lightly floured surface, knead in enough of the remaining 6 1/2 cups flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (45 to 60 minutes).
3. Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease 8x4x2-inch loaf pans. Shape each half of the dough into a loaf. Place in prepared pans. Cover and let rest till nearly double (about 30 minutes).
4. Bake at 375^F for 35 to 40 minutes or until done. Remove bread from pans and cool on a wire rack.
|
|