Best Potato Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
- 2 tablespoons butter softened
- 2 teaspoons salt
- 2 tablespoons sugar
- 1-1/2 cups water
- 1 medium potato peeled and diced
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 6-1/2 to 7-1/2 cups all-purpose flour
- additional all-purpose flour
- Carbohydrate 0.00323244791666667 g
- Cholesterol 1.9064453125 mg
- Fat 0.719353411458333 g
- Fiber 0.00110416666666667 g
- Protein 0.007993359375 g
- Saturated Fat 0.455530520833333 g
- Serving Size 1 1 serving (1g)
- Sodium 223.123083775649 mg
- Sugar 0.00212828125 g
- Trans Fat 0.0503537239583334 g
- Calories 6 calories
Directions Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375degrees. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each). Originally published as Potato Bread in Best of Country Breads 2000, p45 Nutritional Facts 1 serving (1 slice) equals 111 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 159 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
