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