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Potato Bread

Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Cooked potato 1 1⁄2 Cup (24 tbs), put through a sieve
  Sugar 2 Tablespoon
  Salt 2 Teaspoon
  Milk 1 Cup (16 tbs), scalded
  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Water 1⁄3 Cup (5.33 tbs)
  Sifted all purpose flour 5 1⁄2 Cup (88 tbs)
  Egg white 1
  Sesame seeds 1 Tablespoon
Directions

Add butter to hot potatoes and stir until melted.
Add sugar, salt, and milk.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90° F.) for compressed.
Let stand a few minutes; then stir until dissolved.
Add to milk mixture.
Stir in 3 cups of flour and beat until smooth.
Gradually stir in remaining flour, or enough to make a firm dough.
Knead for 10 minutes.
Put in a greased bowl, cover, and let rise until double in bulk.
Punch down and let rise again.
Punch down and shape dough into a large braid, or into 2 smaller braids.
Put on greased cookie sheet or into 2 greased loaf pans (9x5x3 inches).
Cover and let rise.
Brush with egg white which has been slightly beaten with 1 tablespoon of water.
Sprinkle heavily with sesame seeds.
Bake in a preheated hot oven (400°F.) for 10 minutes.
Lower heat to moderate (350°F.) and bake for 30 to 35 minutes longer.
Makes 1 large braid or 2 smaller braids.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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