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Potato Bread from Donna Beard Recipe

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This recipe for Potato Bread from Donna Beard, by , is from May Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Rita May

Category:
Category:

Ingredients:  
Ingredients:  
Starter:
1 pkg yeast
1c warm water
3/4c sugar
3T instant potato flakes

Feed:
1c warm water
3/4c sugar
3T Potatoe flakes

Bread:
1c starter
1/2c oil
1 1/2c warm water
1t salt
1/2c sugar
6c sifted bread flour

Directions:
Directions:
Starter:
Mix yeast in water- add other ingredients- set in warm place overnight- put in refrigerator 3-5 days

Feed:
Add feed ingredients, let stand in warm place 8-10 hours, pour off 1 cup and put rest in refrigerator for 3-5 days. Continue this cycle to keep starter going

Bread:
Mix 1c of starter with oil, sugar, salt and flour in a large mixing bowl. Brush batter with oil and let rise 8-10 hours. Place on floured board and knead and divide into 3 loaves, let rise 8-10 hours. Bake at 325 40 minutes . Let sit in pan a few minutes then brush with melted butter and cut.

For Cinnamon rolls:
Roll one loaf 1/4 inch thick
Sprinkle with 2/3c sugar and 1 t cinnamon
Roll up like jelly roll, slice and bake
Ice with powdered sugar and milk glaze

 

 

 

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