Directions: |
Directions:Mix 3 cups of the flour, sugar, salt and yeast in a large bowl. Stir in water; add mashed potatoes, oil and eggs. Beat on low speed for 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in a warm place, about 1 hour or until doubled in size.
Grease 2 loaf pans (9x5x3). Punch down dough; divide in half. Roll each half into a rectangle, 18x9 inches. Roll up tightly beginning at short side. Pinch edge of dough into roll to seal. Press each end with palm to seal; fold ends under loaf. Place loaves, seam side down, in pans. Brush with softened butter. Cover and let rise in warm place about 1 hour or until dough is 1 inch above edge of pan.
Heat oven to 375º. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush with butter; cool. (Note: If using 8x5x3 inch pans, use three pans instead of two.)
Variation:
Country Potato Dinner Rolls--Divide dough in half. Divide each half into 12 pieces. Form each piece into a ball. Place in 2 round greased cake pans or into a 13x9 inch baking pan. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until doubled. Bake until tops are golden brown, about 25 minutes. Brush with butter to keep tops soft. Note: Before rising brush with melted butter and sprinkle with sesame seeds, poppy seeds or dried minced onion. |
This recipe for Country Potato Bread is from