Directions: |
Directions:Put cubed potatoes in large saucepan with 2-1/2 cups of water. Bring to boil and reduce heat to a simmer for 15 minutes or until potatoes break apart when stuck with a fork. Drain potatoes, reserving 2 cups of the potato water. Mash potatoes with a fork and put in large bowl. Add potato water to bowl. If there is not enough potato water to make 2 cups, add more water to make 2 cups. Add shortening to bowl and stir until dissolved. Set bowl aside until the potato mix is lukewarm or 110 degrees F.
Stir in yeast, sugar, and salt. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes, breaking up any large clumps of potato with your fingers. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough in half. Form each half into a loaf. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.
Uncover bread and brush on egg white for glossy look. Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold. |
This recipe for Old-Fashioned Potato Bread is from