Potato Bread (using instant potato and dry milk) |
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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 8 |
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This is a measured variation of a Nanny Stackhouse recipe. She made 9-12 loaves of this delicious bread every Saturday to give away to family and friends. The Monticello Grange sure misses her cooking! Ingredients:
1/2 cup instant potato flakes |
1/2 cup hot water |
2 cups hot water |
1/3 cup shortening |
1/4 cup sugar |
1 tablespoon salt |
2 packages dry yeast |
1/2 cup lukewarm water |
1 cup dry milk, added to |
3 cups flour |
5 -6 cups flour |
2 teaspoons oil (approx) |
Directions:
1. Mix potato flakes and water to make 2/3 c.
2. mashed potato Place in a large bowl.
3. Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
4. Stir yeast into 1/2 c.lukewarm water.
5. When potato mixture is cooled to lukewarm, add yeast mixture.
6. Add dry milk/flour mixture to potato mixture and beat well.
7. Add 2 cups of flour beat until smooth.
8. Add 2 more c. flour.
9. Beat until smooth.
10. Place about 1 c. of flour on your bread board.
11. Turn out dough on floured board and knead for 5 minutes.
12. Add more flour as needed.
13. Oil a bowl and place kneaded dough in it.
14. Brush top of dough with a bit more oil.
15. Cover with a towel and let rise until doubled.
16. Punch down and halve dough.
17. Knead each half on floured board and form into two (three) loaf shapes.
18. Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
19. Brush tops with oil.
20. Let rise until doubled.
21. Preheat oven to 400F Bake for 30-40 minutes.
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