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June 12, 2006

Potato Bread

I have this recipe for potato bread. It's a lot of work since the dough has to rise a few times. 
 
Potato Bread
3 1/2 Cup Milk
6 Tblsp. Sugar
6 Tblsp. Lard or butter
2 tsp. salt
1/4 C instant mashed potatoes (not reconstituted)
2 pkgs active dry yeast
1/2 cup warm water (110 - 115 degrees F)
10-11 cup sifted all-purpose flour
3 tbs cornmeal
 
Scald the milk; pour into large bowl and stir in sugar, lard, salt and instant mashed potatoes.  Cook to lukewarm.
Sprinkle yeast on warm water; stir to dissolve
Add yeast and 4 cups flour to milk mixture. Beat 2 minutes with electric mixer at medium speed or until batter is smooth.  Mix in just enough of remaining flour, a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl.
Turn onto lightly floured board; cover and let rest 10 to 15 minutes.  Knead until smooth, about 10 minutes. Place in greased bowl; turn dough over to grease top.  Cover and let rise in warm place until doubled, 1 1/2 to 2 hours. Punch dough down; cover and let rise again until doubled, about 45 minutes.
Turn onto floured board and divide in 3 equal parts, round up in balls, cover and let rest 10 minutes.
Meanwhile, grease 3 loaf pans (8-1/2X4-1/2X2-1/2"). Sprinkle bottoms and sides of pans with cornmeal (1 tblsp. each pan.)
Shape dough into loaves; place in pans, cover and let rise until doubled 50 to 60 minutes.
Bake in moderate oven (375 F) 45 minutes, or until loaves are rich brown and have a hollow sound when tapped with fingers.  Remove from pans; cool on wire racks.
 

Contributed to our recipe list by Deborah.

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Posted by Willie Crawford at June 12, 2006 11:23 PM

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