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Potato Bread's picture
  Potato 1 Medium, peeled and cubed
  Active dry yeast 2 Tablespoon (2 Packages)
  Sugar 2 Tablespoon
  Shortening 2 Tablespoon
  All purpose flour 6 3⁄4 Cup (108 tbs)

In saucepan cook potato in 1 1/2 cups water till tender.
Cool to lukewarm.
Set aside 1/2 cup of the cooking liquid.
Mash potato in the remaining liquid, adding water if needed, to make 2 cups potato mixture.
Soften yeast in reserved 1/2 cup cooking liquid.
Combine potato mixture, yeast mixture, sugar, shortening, and 1 tablespoon salt; mix well.
Stir in 2 cups of the flour; beat well.
Let rise in warm place till double (about 45 minutes).
Stir down; add enough remaining flour to make a moderately stiff dough.
Turn out on floured surface; knead till smooth and elastic (about 10 minutes).
Shape into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double (about 45 minutes).
Punch down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape each into a loaf.
Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (about 45 minutes).
If desired, brush tops lightly with milk and dust with flour.
Bake at 375° for 40 to 45 minutes.
Remove from pans; cool.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3675 Calories from Fat 347

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 9 g45.1%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 43.5 mg1.8%

Total Carbohydrates 717 g239.1%

Dietary Fiber 32.9 g131.6%

Sugars 33.6 g

Protein 102 g204.3%

Vitamin A 0.1% Vitamin C 57%

Calcium 16.7% Iron 252.8%

*Based on a 2000 Calorie diet

Potato Bread Recipe