Potato Bread (Kartoflany Chleb)
- Preparing Time: 2 hours
- Total Time: 3 hours
- Served Person: 2
- 2 pkg. active dry yeast
- 2 tsp. salt
- 3/4 c. milk
- 3/4 c. potato water
- 1/2 c. butter , melted
- 2/3 c. sugar
- 1/2 c. warm water
- 8 c. all purpose flour
- 3 large eggs , slightly beaten
- 1 c. mashed potatoes
- 1 c. golden raisins (opt.)
- Carbohydrate 474.013480394014 g
- Cholesterol 1722.42500001065 mg
- Fat 92.716684294386 g
- Fiber 20.954921247002 g
- Protein 109.762623707518 g
- Saturated Fat 43.9403478744567 g
- Serving Size 1 1 Loave (1273g)
- Sodium 1238.79068227526 mg
- Sugar 453.058559147012 g
- Trans Fat 11.6317658621567 g
- Calories 3170 calories
1. Scald milk and potato water. 2. Add butter, salt and sugar. 3. Let stand until lukewarm. 4. Sprinkle warm water over yeast. 5. Let stand to make sponge. 6. Put 4 cups flour in large bowl. 7. Add milk mixture, eggs, mashed potatos, raisins and yeast. 8. Beat until smooth. 9. Add remaining flour. Knead 10 minutes or until smooth and elastic. 10. Place in greased bowl; turn greased side up. 11. Cover. let rise until double (about 1 1/2-2 hrs.). 12. Punch dough down. Divide in half. Shape into 2 loaves. Place each into a greased baking pan. Cover. Let rise until almost doubled - about 45 minutes. 13. Bake in a 350 degree oven until golden brown and loaf sounds hollow when tapped. 14. Cool on wire rack, laying loaf on it's side. 15. Just before removing from pans, brush tops with melted butter. 16. Makes 2 (9 by 5") loaves or 10 mini loaves.
