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Potato Bread Prepared With Scalded Milk

Western.Chefs's picture
Ingredients
  Scalded milk 1⁄2 Cup (8 tbs)
  Shortening/Butter / margarine 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 2 Teaspoon
  Warm water 1⁄3 Cup (5.33 tbs) (105-115° F)
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  Lukewarm riced cooked unseasoned potatoes 1 1⁄2 Cup (24 tbs)
  Potato cooking water 1⁄2 Cup (8 tbs) (Use Lukewarm)
  Sifted flour 5 1⁄2 Cup (88 tbs)
Directions

Mix milk, shortening, sugar, and salt; cool to lukewarm.
Pour water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, potatoes, potato cooking water, and about 2 cups flour; beat until smooth.
Mix in enough remaining flour to make a firm dough that leaves the sides of bowl clean.
Knead on a lightly floured board until elastic, about 10 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until double in bulk, about 1 hour.
Punch down, cover, and let rise again.
Punch down once more and knead lightly 1-2 minutes.
Divide dough in half, shape into 2 loaves, and place in greased 9"x5"x3" loaf pans.
Cover and let rise until almost doubled in bulk.
Toward end of rising, preheat oven to 400° F.
Bake loaves 10 minutes, reduce heat to 350° F. and bake 30-35 minutes longer until well browned and hollow sounding when tapped.
Turn out and cool upright on a wire rack before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Potato
Preparation Time: 
20 Minutes
Servings: 
4

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