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Potato bread

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Ingredients/Components

sugar - 1/2 c
salt
flour - 7 8
warm water - 1/4 c
eggs, slightly beaten - 2 item
active dry yeast - 2 pkg
hot potato water
hot riced or mashed potatoes - 1 c

How to make potato bread:

Combine butter, sugar and salt in a large mixing bowl. Add the potatoes and potato water, stirring well to blend. Let cool to lukewarm. Combine the yeast and warm water in a small bowl, stirring until dissolved, add to the potato mixture with 2 eggs. Stir in 3 cups flour to make a smooth batter. Gradually add sufficient flour to make a soft dough that pulls away from the sides of the bowl. Potatoes do make a sticky dough, but be careful not to add too much flour. The less flour the more tender the bread. Turn out onto a lightly floured surface and knead until smooth and satiny, about 10 minutes. Place in a warm buttered bowl, turning to coat top. Cover with plastic wrap or a large towel and let rise until doubled, about 1 to 1 1/2 hours. If there is time, punch down the dough, knead in bowl and cover to rise again, about 45 minutes.

Punch down and form into rolls or loaves. (Makes about 60 rolls or 2 loaves.) Place into buttered loaf pans or muffin tins. Cover and let rise until about double, about 1 hour. Preheat oven to 350°. Brush with melted butter and bake (about 12 to 15 minutes) for rolls, 1/2 hour for loaves or until golden brown.

Potato Water: Peel 2 medium potatoes and cut into large cubes. Place in a saucepan, cover with 3 cups water and bring to a boil. Cook rapidly until potatoes are very tender. Lift the larger chunks of potatoes out with a spoon and set aside for mashing. Pour the remaining potato bits and water through a sieve over a bowl and use a wood

Recipe categories: Breads, Potato, Vegetables.

Rating:

3.3

Average rating: 3.3, total votes: 9

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