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Potato Bread Recipe

Light And Slightly Sweet Bread

Wash, peel and dice the potato.

In a medium saucepan cook potato in slightly salted water until tender. Do not drain the water yet. Cool for about 15 minutes at room temperature. Drain off 1/2 cup of the potato water. Sprinkle yeast into the potato water.

Mash potato in remaining liquid. Add warm water and keep mashing until you end up with two cups of potato mix.

Put the mashed potato mixture into a large mixing bowl with 2 cups flour, sugar, shortening, yeast and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.

Turn dough out onto a lightly floured surface. Knead in remaining flour until the dough is moderately stiff then knead until dough is smooth and elastic ball.

Place in a lightly oiled bowl. Turn ball around in the bowl until it is all lightly covered in oil. Cover. Let rise in warm place until doubled in size for about an hour.

Punch down and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes.

Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.

Bake at 375 degree F for 40. Cover with foil for the last 15 minutes of baking. Remove from pan and cool on wire rack.

Alternatively, you could make rolls with this same recipe. When you are ready to punch down on the risen dough and put on a floured surface, tear off 3 inch diameter balls and roll in your hands. Place on an oiled baking sheet and cover. Let stand in a warm place for 25 minutes while letting the oven heat up to 375 degrees F. Bake for 20 minutes and let cool on a wire rack.