Potato Bread
1 potato, peeled and diced
1 1/2 cups water
2 (.25 ounce) packages active dry yeast
6 1/2 cups all-purpose flour
3 tablespoons white sugar
2 tablespoons shortening
1 tablespoon salt
2 tablespoons all-purpose flour
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In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do
not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking
liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups
potato mixture. In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water.
Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an
electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3
minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to
make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and
elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in
warm place until doubled in bulk, about 1 hour. Punch down, and turn out onto a lightly
floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half
into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly
double, about 35 minutes. Before baking, brush tops with a little water and dust with
additional flour. Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with
foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on
wire rack.
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