- Exported from MasterCook
Potato White Bread
Recipe By : Maggie Baylis & Coralie Castle
1 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method -- -- --
13 oz baking potatoes
3 Tablespoons brown sugar -- firmly packed
1 Tablespoon yeast
4 1/2 cups unbleached white flour or as needed
3 Tablespoons butter -- melted and cooled
2 teaspoons salt
Scrub potatoes, slice and boil in water to cover until soft. Place the
potatoes and cooking water in blender container and add water to bring
measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room
45 minutes. Stir in
1 1/2 cups of the flour and beat vigorously
3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add
1 - 1/2 cups of the remaining flour. Let rest at room
temperature 45 minutes. Mound remaining flour on board, turn dough out and,
using a steel baker's scraper, knead in the flour until dough is stiff
enough to knead by hand. Adding additional flour as needed to prevent
3 to 5 minutes. Dough willl be soft and slightly sticky.
2 equal portions, knead briefly, form into 2 loaves and place in
2 oiled loaf pans. Cover with tea towel and let rise in a warm place
minutes or until almost double in size. Place in oven, turn heat to 350
degrees F and bake 45 minutes or until bread tests done. Turn out onto wire
rack, turn right side up and cool.
- - - - - - - - - - - - - - - - - - NOTES : Makes two medium loaves.
This recipe, I believe is one of the best I have ever made.
The only ingredient I changed was the butter, I used diet margarine.
I also used my KitchenAid mixer to do all the kneading.