Directions:
- Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
- Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
- Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
- Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3156.76 Kcal (13217 kJ) | ||
| Calories from fat | 460.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.11g | 79% | |
|---|---|---|---|
| Cholesterol | 68.94mg | 23% | |
| Sodium | 3614.97mg | 151% | |
| Potassium | 1187.88mg | 25% | |
| Total Carbs | 572.42g | 191% | |
| Sugars | 24.86g | 99% | |
| Dietary Fiber | 21.67g | 87% | |
| Protein | 99.3g | 199% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 27.6mg | 154% | |
| Calcium | 496.2mg | 50% | |
| Amount Per 100 g | |||
| Calories | 239.34 Kcal (1002 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 79% | |
|---|---|---|---|
| Cholesterol | 5.23mg | 23% | |
| Sodium | 274.09mg | 151% | |
| Potassium | 90.07mg | 25% | |
| Total Carbs | 43.4g | 191% | |
| Sugars | 1.88g | 99% | |
| Dietary Fiber | 1.64g | 87% | |
| Protein | 7.53g | 199% | |
| Iron | 2.1mg | 154% | |
| Calcium | 37.6mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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