The first recipe I'm posting is one of my family's favorite, especially during the holidays. Nothing smells as heavenly as freshly baked bread, and this bread tastes as amazing as it smells! The recipe calls for instant potatoes, however I rarely buy them - I bake or microwave a potato & make mashed potatoes from it to equal 1 cup.
Old Fashioned Potato Bread
Packaged instant mashed potato
2 pkgs (1/4oz. size) active dry yeast
2 cups warm water (105-115F)
1/4 cup sugar (I use brown sugar)
1 tsp. salt
1/2 cup butter or margarine, softened
7 1/2 to 7 3/4 cups unsifted all purpose flour
2 Tbls. butter or margarine, melted
1) Make potatoes for 2 servings, as label directs, using liquid, omitting butter & seasonings. Measure 1 cup.
2) In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar & salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, and 3 1/2 cups of flour. With electric mixer at medium speed, beat until smooth - 2 minutes. Gradually add 4 cups flour, mixing by hand until smooth & stiff enough to leave the bowl. Add remaining 1/4 cup flour if needed.
3) Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface - 10 minutes.
4) Place in greased large bowl, turn over. Cover with towel; let rise in warm place (85F), until double - 1 hour.
5) Punch down, turn out dough onto lightly floured pastry cloth or board. Divide in 1/2. Roll out one half into a 16 x 8 inch rectangle; roll up from one end. Press ends even, pinch to seal, and tuck under loaf. Place, seam side down, in greased 9 x 5 x 3 inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.
6) Let loaves rise in warm place, until tops are rounded - 1 hour. Set oven rack at lowest level. Preheat oven to 400F.
7) Bake 30 - 40 minutes, or until deep golden brown & loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks; brush tops with remaining butter. Cool. Makes 2 loaves
Old Fashioned Potato Bread
Packaged instant mashed potato
2 pkgs (1/4oz. size) active dry yeast
2 cups warm water (105-115F)
1/4 cup sugar (I use brown sugar)
1 tsp. salt
1/2 cup butter or margarine, softened
7 1/2 to 7 3/4 cups unsifted all purpose flour
2 Tbls. butter or margarine, melted
1) Make potatoes for 2 servings, as label directs, using liquid, omitting butter & seasonings. Measure 1 cup.
2) In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar & salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, and 3 1/2 cups of flour. With electric mixer at medium speed, beat until smooth - 2 minutes. Gradually add 4 cups flour, mixing by hand until smooth & stiff enough to leave the bowl. Add remaining 1/4 cup flour if needed.
3) Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface - 10 minutes.
4) Place in greased large bowl, turn over. Cover with towel; let rise in warm place (85F), until double - 1 hour.
5) Punch down, turn out dough onto lightly floured pastry cloth or board. Divide in 1/2. Roll out one half into a 16 x 8 inch rectangle; roll up from one end. Press ends even, pinch to seal, and tuck under loaf. Place, seam side down, in greased 9 x 5 x 3 inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.
6) Let loaves rise in warm place, until tops are rounded - 1 hour. Set oven rack at lowest level. Preheat oven to 400F.
7) Bake 30 - 40 minutes, or until deep golden brown & loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks; brush tops with remaining butter. Cool. Makes 2 loaves
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