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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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From:Good Housekeeping Illustrated Cookbook And they ask why do we make potato bread? And with mashed 'taters? Beacuse it is dense and satisfying and no way to explain it..it's just that it is potato bread! Ingredients:
makes 2 loaves |
2 tablespoons sugar |
4 teaspoons salt |
2 packages active dry yeast |
8 cups(about) all-purpose flour |
1/2 cup water |
1 1/2 cups mashed potatoes |
1 1/2 cups milk |
1/4 cup butter -- or margarine |
2 eggs |
Directions:
1. In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour.
2. In 2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add butter; over low heat, heat until very warm (120* to 130*F) stirring often.
3. Butter does not need to melt.
4. With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs.
5. At medium speed, beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter;
6. continue beating 2 minutes, scraping bowl often.
7. Stir in enough additional flour (about 3 1/4 cups) to make a soft dough.
8. On well-floured surface, knead dough about 10 minutes, until smooth and elastic, kneading in about 1 1/2 cups flour.
9. Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise until doubled, about 1 hour.
10. Punch down dough; turn onto lightly floured surface; cut in half; cover;
11. let rest 15 minutes.
12. Grease two 2-quart round, straight-sided, shallow casseroles. Shape 1 piece of dough into ball; place in casserole.
13. Cut 2 parallel slashes on top.
14. Repeat. Cover; let rise until doubled; about 1 hour.
15. Preheat oven to 400*F Brush each loaf with milk.
16. Bake 40 minutes or until well browned and loaves sound hollow when tapped with fingers.
17. Remove loaves to cool on wire racks.
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