You are here

Moist German Style Potato Bread

Diabetic.Foodie's picture
  Potato 1 Medium
  Water 1 Cup (16 tbs)
  Dry yeast 1
  Skim milk 1 Cup (16 tbs) (scalded)
  Solid vegetable shortening 2 Teaspoon
  Salt 2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  All purpose flour 4 Cup (64 tbs)

To make the potato water: Peel and cube the potato.
Place in a saucepan and cover with the water; boil until potato is soft.
Drain over a bowl and reserve the water.
Mash the potato and add to drained water; cool to room temperature.
Measure 1 c. (250 mL) potato water for this recipe; reserve any remaining potato water for another recipe.
To make the dough: Dissolve yeast in potato water.
Set aside until yeast starts to become foamy.
Beat in half of the flour until smooth.
Cover and allow to rise until double in size.
Pour scalded milk over shortening and salt in a bowl; stir until shortening melts.
Set aside to cool.
When cool, add milk-shortening mixture to the flour sponge.
Gradually add the remaining flour.
Knead on a lightly floured surface until smooth.
Place in a well-greased bowl; turn once to coat both sides.
Cover and allow to rise until double in size.
Divide dough into 2 equal pieces.
Twist into a small log.
Place in well-greased bread pan.
Cover and allow to rise again.
Bake at 350°F (175°C) for 40 to 45 minutes or until browned and done.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)