Potato Bread (Kartoflany Chleb) |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I received this through a recipe swap in Home Cooking magazine by a very nice gentleman named Billie A Wesolowski. I'm very thankful to him for such a great recipe. This makes a very delicious loaf of bread. A family favorite since 1999. I've never tried it with the raisins though. Ingredients:
3/4 cup milk |
3/4 cup potato water |
1/2 cup butter, melted |
2 teaspoons salt |
2/3 cup sugar |
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water |
8 cups flour |
3 eggs, slghtly beaten |
1 cup mashed potatoes |
1 cup golden raisin (optional) |
Directions:
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.
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