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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This bread's firm crust is reminiscent of the old-fashioned breads my grandmother used to make. I let my stand mixer (with dough hook) do most of the work for me.Martha Clayton, Utopia, Texas Ingredients:
1 medium potato, peeled and diced |
1-1/2 cups water |
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°) |
2 tablespoons butter, softened |
2 tablespoons sugar |
2 teaspoons salt |
6-1/2 to 7-1/2 cups king arthur unbleached all-purpose flour |
additional king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 375°. 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).
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