Directions:
- Boil potato until soft. Drain and reserve cooking liquid. Rice 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 a large 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, or 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 x 5 x 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
- Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3073.46 Kcal (12868 kJ) | ||
| Calories from fat | 460.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.11g | 79% | |
|---|---|---|---|
| Cholesterol | 64.04mg | 21% | |
| Sodium | 3512.07mg | 146% | |
| Potassium | 805.68mg | 17% | |
| Total Carbs | 560.17g | 187% | |
| Sugars | 12.61g | 50% | |
| Dietary Fiber | 21.67g | 87% | |
| Protein | 91.95g | 184% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 27.6mg | 154% | |
| Calcium | 197.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 286.19 Kcal (1198 kJ) | ||
| Calories from fat | 42.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 79% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 21% | |
| Sodium | 327.03mg | 146% | |
| Potassium | 75.02mg | 17% | |
| Total Carbs | 52.16g | 187% | |
| Sugars | 1.17g | 50% | |
| Dietary Fiber | 2.02g | 87% | |
| Protein | 8.56g | 184% | |
| Iron | 2.6mg | 154% | |
| Calcium | 18.4mg | 20% | |
* 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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