Potato Bread Prepared With Scalded Milk

Western.Chefs's picture

May. 03, 2011


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
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)


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
Servings: 4