Old-Fashioned Potato BreadFrom maryelizlawson 9 years ago
- 1 1/2 cups water shopping list
- 1 medium potatoe, peeled and cubed shopping list
- 1 cup buttermilk or sour milk shopping list
- 3 tbsp sugar shopping list
- 2 tbsp margarine or butter shopping list
- 2 tsp salt shopping list
- 6 to 6 1/2 cups all-purpose flour shopping list
- 2 pkgs active dry yeast shopping list
- all-purpose flour shopping list
How to make it
- In a saucepan combine the water and potato. Brint to a boil. Cook, covered about 12 minutes or till very tender. Do NOT drain. Mash potato in the water. Measure the potato-water mixture. If necessary add additional water to make 1 3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, margarine, and salt. Heat or cool as necessary to 120^F to 130^F. In a large bowl combine 2 cups of the all-purpose flour and yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 3 minutes. Using a spoon, stir in as much of the remaining 6 to 6 1/2 cups of flour as you can.
- On a lightly floured surface, knead in enough of the remaining 6 1/2 cups flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (45 to 60 minutes).
- Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease 8x4x2-inch loaf pans. Shape each half of the dough into a loaf. Place in prepared pans. Cover and let rest till nearly double (about 30 minutes).
- Bake at 375^F for 35 to 40 minutes or until done. Remove bread from pans and cool on a wire rack.