potato bread iii

Ingredients

• Servings: 2
• 1 potato, peeled and diced
• 1 1/2 cups water
• 2 (.25 ounce) packages active dry yeast
• 6 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons shortening
• 1 tablespoon salt
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 50 mins


• in a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. do not drain. cool mixture to 110 degrees f (43 degrees c). set aside 1/2 cup of the cooking liquid. mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
• in a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. beat 3 minutes at high speed. stir in as much of the remaining flour as you can mix in by hand.
• turn dough out a lightly floured surface. knead in enough of the remaining flour to make a moderately stiff dough. knead for 6 to 8 minutes, or until dough is smooth and elastic. place in a lightly greased bowl; turn once to grease surface. cover. let rise in warm place until doubled in bulk, about 1 hour.
• punch down, and turn out a lightly floured surface. divide dough in half. cover, and let rest for 10 minutes. shape each half into a loaf. place in greased 8 x 4 x 2 inch loaf pans. cover. let rise until nearly double, about 35 minutes. before baking, brush tops with a little water and dust with additional flour.
• bake at 375 degree f (190 degrees c) for 40 to 45 minutes. cover with foil for the last 15 minutes of baking to prevent over-browning. remove from pan; cool on wire rack.