"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Bread Recipe

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This recipe for Potato Bread, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne,
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium potato
Water potato was boiled in
Hot tap water
2 pkg dry yeast
2 T softened butter
2 T sugar
1 T salt
1 cup warm milk
6 1/2 to 7 1/2 cups unsifted flour














Directions:
Directions:
Pare ad dice potato, boil in water to cover until tender, about 20 minutes. Drain, reserving liquid. Add hot tap water to potato liquid to make 1 cup. Cool to warm. Mash potato, set aside. Pour warm potato water into large bowl. Sprinkle in yeast, stir until dissolved. Add butter, sugar and salt. Stir in mashed potato, warm milk and 3 cups of flour, beat until smooth. Stir in additional flour to make a stiff dough. Turn out onto lightly floured board, knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled in bulk, about 35 minutes. Punch down dough, turn over in bowl. Cover and let rise again, about 20 minutes. Punch dough down. Turn out onto lightly floured board, divide in half. Roll each half to a 14x9 rectangle. Shape into loaves. Place in 2 greased 9x5x3 loaf pan. Cover let rise in warm place until doubled, about 50 minutes. Dust loaves with flour. Bake at 375 about 35-40 minutes. Remove from pans and cool on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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