Old-Fashioned Potato Bread
A soft old-fashioned treat
Equipment
- Mixing bowl
- Loaf Pans
- Scraper
Ingredients
- 1 1/2 cups water
- 1 medium potato, peeled and cubed
- 1 cup buttermilk or sour milk
- 3 Tbsp sugar
- 2 Tbsp butter
- 2 tsp salt
- 6 -6 1/2 cups all-purpose or bread flour
- 2 package active dry yeast
- all-purpose flour
Instructions
- In a saucepan combine the water and potato. Bring to boiling. Cook, covered, about 12 minutes or till very tender. Do not drain. Mash potato in 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, butter, and salt. Heat or cool as necessary to 120 to 130 degrees. In a large bowl combine 2 cups flour and yeast. Add potato mixture. Beat with an electric mixture on low to medium speed for 30seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining 6 to 6 1/2 cups of all-purpose flour as you can. On lightly floured surface, knead in enough of the remaining 6 to 6 1/2 cups of flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).Shape into a ball. Place in a greased bowl turn once to grease surface. Cover and let rise in a warm place till double. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Lightly grease two 8x4x2 inch loaf pan. I greased one loaf pan and made knots with the rest of the dough. Lightly dip tops of loaves in the additional flour. Place in prepared loaf pans, flour side up. Cover and let rise till nearly double (about 30 minutes). Bake in 375-degree oven for 35 to 40 minutes or till done (if necessary, cover with foil the last 15 minutes of baking to prevent overbrowning). Remove bread from pans and cool on a wire rack. Enjoy!
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