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  1. Exported from MasterCook

  2. Potato White Bread

  3. Recipe By : Maggie Baylis & Coralie Castle

  4. 1 Preparation Time :

  5. Categories : Breads

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 13 oz baking potatoes

  8. 3 Tablespoons brown sugar -- firmly packed

  9. 1 Tablespoon yeast

  10. 4 1/2 cups unbleached white flour or as needed

  11. 3 Tablespoons butter -- melted and cooled

  12. 2 teaspoons salt

  13. Scrub potatoes, slice and boil in water to cover until soft. Place the

  14. potatoes and cooking water in blender container and add water to bring

  15. 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

  16. 45 minutes. Stir in

  17. 1 1/2 cups of the flour and beat vigorously

  18. 3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add

  19. 1 - 1/2 cups of the remaining flour. Let rest at room

  20. temperature 45 minutes. Mound remaining flour on board, turn dough out and,

  21. using a steel baker's scraper, knead in the flour until dough is stiff

  22. enough to knead by hand. Adding additional flour as needed to prevent

  23. 3 to 5 minutes. Dough willl be soft and slightly sticky.

  24. 2 equal portions, knead briefly, form into 2 loaves and place in

  25. 2 oiled loaf pans. Cover with tea towel and let rise in a warm place

  26. minutes or until almost double in size. Place in oven, turn heat to 350

  27. degrees F and bake 45 minutes or until bread tests done. Turn out onto wire

  28. rack, turn right side up and cool.

  29. - - - - - - - - - - - - - - - - - - NOTES : Makes two medium loaves.

  30. This recipe, I believe is one of the best I have ever made.

  31. The only ingredient I changed was the butter, I used diet margarine.

  32. I also used my KitchenAid mixer to do all the kneading.

  33. Sally E.

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