Re: Breads, Muffins & Scones
POTATO BREAD
1 medium potato, peeled and cubed
2 pkgs. active dry yeast
2 tbsps. sugar
2 tbsps. shortening
1 tbsp. salt
6½-6¾ cups all purpose flour
Cook the potatoes in 1½ cups water until tender; let cool to lukewarm; set aside ½ cup of liquid. Mash the potatoes should be 2 cups, if not add water to make 2 cups. Soften the yeast in the reserved ½ cup potato water. Combine potatoes, yeast, sugar, shortening and salt; mix well. Stir in 2 cups flour; beat well. Let dough rise to double (about 45 minutes.) Punch down the dough. Add enough flour to make dough moderately stiff. Turn dough out onto floured surface; knead until smooth and elastic. Shape dough into a ball. Rub grease around dough, lightly; cover and let rise until doubled. Punch down the dough; turn out on a lightly floured surface. Divide dough in half; let rest for 10 minutes. Shape into two loaves and put in two 8½x4½ pans. Cover loaves and let rise to almost doubled. Brush tops with milk; dust with flour. Bake at 375° for 40-45 minutes.
|