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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 32 |
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Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread. Ingredients:
1 medium potato, peeled and cubed |
1-1/2 cups water |
1 tablespoon milk |
5 tablespoons butter, softened, divided |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1-1/2 teaspoons salt |
1 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
3 eggs, lightly beaten |
Directions:
1. In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft).
2. In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon peel and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
5. Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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