Home Cooking Recipes
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Potato Bread
Chef:  Keith Mueller - Halstead, KS          Category:  Breads

Ingredients:
1 package instant mashed potatoes
2 packages yeast
2 cups warm water
1/4 cup sugar
1 tablespoon salt
1/2 cup butter or margarine, softened
7 1/2 to 8 cups all-purpose flour, unsifted
2 tablespoons butter or margarine, melted












Directions: Mix instant potatoes according to directions for 2 servings, using liquids but omitting butter and seasonings. Set aside. In large bowl, sprinkle yeast over warm water, stir until dissolved. Then stir in sugar and salt until dissolved. Add mashed potatoes, butter and 3 1/2 cups of flour. Using electric mixer beat at medium speed until smooth, about 2 minutes. Gradually add 4 more cups of flour, mixing with hands until dough is smooth and stiff enough to leave side of bowl. Mix in additional flour if needed. Turn dough onto a lightly floured surface. Knead until dough is smooth and elastic and small blisters appear on the surface, about 10 minutes. Place dough in a large lightly greased bowl. Turn dough to bring up greased side. Cover with a towel and let rise in a warm place until double in bulk, approximately 1 hour. Turn dough onto a lightly floured surface. Divide in half. Roll out into a 8X16 inch rectangle, then roll up, starting at one end. Press ends even, pinch to seal, tuck under loaf. Place seam side down in greased loaf pans. Brush with some of the melted butter. Let loaves rise until sides come to the top of the pan and loaves are rounded. Place oven rack at the lowest level. Bake at 400°F for 30 to 40 minutes, or until crust is a deep golden brown and the loaves sound hollow when tapped. Turn loaves out of pans onto wire racks and brush tops with remaining butter. Let cool.

Notes: This is a family favorite that never lasts long!

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