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Buttermilk Potato Bread

Holidaycooking's picture
  Sugar 2 Teaspoon, to be mixed with yeast
  Lukewarm water 1 Cup (16 tbs)
  Potatoes 2 Medium
  Lard 1 Cup (16 tbs)
  Buttermilk 1 Quart
  Yeast 2 Tablespoon (2 Packages)

Mix yeast and sugar with water and let stand at least 10 minutes.
Peel potatoes and cut in small pieces and cook until well done.
Mash potatoes and add lard and mix well.
Add sugar and salt to buttermilk and heat until luke warm.
Combine potato mixture with yeast and beat well.
Add two well beaten eggs and beat well.
Add 6 cups flour.
Continue adding flour until mixture is easy to handle and not sticky.
Knead very thoroughly until dough is smooth and elastic. (Susannah's recipe book from which I got this recipe says, "Knead twice as much as you think it needs.") Put back in pan until double in bulk.
Remove from pan, knead lightly and shape into loaves.
Cover with tea towel and let rise one hour or until double in bulk.
Bake at 375 degrees for fifty-five minutes.
Makes 6 large loaves or 8 smaller loaves.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2574 Calories from Fat 1916

% Daily Value*

Total Fat 213 g327%

Saturated Fat 80.5 g402.7%

Trans Fat 0 g

Cholesterol 194.7 mg64.9%

Sodium 39.4 mg1.6%

Total Carbohydrates 119 g39.6%

Dietary Fiber 10 g40.2%

Sugars 12.7 g

Protein 45 g89%

Vitamin A 0.1% Vitamin C 113.7%

Calcium 5.5% Iron 20.4%

*Based on a 2000 Calorie diet

Buttermilk Potato Bread Recipe