Friday, February 8, 2008

Potato Bread

This is the bread I made today. It is a tall, soft loaf. Very delicious. The recipe is from the "Best Breads of 1987" - No idea what magazine, maybe Good Housekeeping, or BH & G.

Potato Bread

2 Tablespoons sugar
4 teaspoons salt
2 pks. active dry yeast (I used 4 tsps.)
about 8 cups all-purpose flour
1/2 cups water (I used the water I cooked the potatoes in)
1 1/2 cup mashed potatoes (about 2 medium)
1 1/2 cup milk
1/4 cup butter or margarine
2 eggs

In a large bowl, combine sugar, salt, yeast and 1 1/2 cup flour. In a 2 quart saucepan mix water, mashed potatoes, and milk; add butter or margarine; over low heat, heat until very warm (120 to 130 degrees F), stirring often. (Butter or margarine does not have to melt completely.) With a mixer at low speed (or a wooden spoon!) gradually beat liquid into the dry ingredients just until blended; beat in eggs. Increase speed to medium; beat 2 more minutes, occasionally scraping the bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 more minutes. Stir in enough flour to make a soft dough (about 3 cups).

Turn the dough out onto a well-floured surface and knead about 10 minutes, until smooth and elastic, kneading in more flour (about 2 cups or so). Shape into a large bowl. Roll in oil so it is coated, cover, and let rise until about double.

Punch down, turn onto a lightly floured surface and cut dough in half. Put each half into a large loaf pan. (The original recipe had you putting each half into a casserole dish and slashing the top. I used regular large loaf pans and my bread was very good. You decide which you want to do.) Cut two parallel slashes on top. Cover, and let raise until double again, about 1 hour. Preheat oven to 4oo degrees, brush each loaf with milk, bake 40 minutes until loaves are well browned and sound hollow when tapped. Remove from pans and cool on a rack.