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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
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This makes a lot but cubed and dried leftovers make excellent bread pudding. From an old Hawaiian Electric Company cookbook. Note: save 1/2 cup of the water you boil the potato chunks in to activate the yeast. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm potato water |
3 tablespoons sugar |
1 cup mashed potatoes |
1/8 teaspoon ground ginger |
1/2 cup milk |
2 teaspoons salt |
6 eggs |
1 3/4 cups sugar |
1/2 cup butter |
8 -10 cups flour |
Directions:
1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes, and ginger. Cover; let rise until doubled.
2. Scald milk; add salt and cool to lukewarm.
3. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well.
4. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
5. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes.
6. Place in greased bowl, turning to grease top of dough. Cover; let rise until dough is doubled.
7. Grease four 9x5x3-inch loaf pans. Punch down dough and, on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.
8. Preheat oven to 325°F.
9. Bake for 45 minutes or until done.
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