Potato Bread

Scald milk. Add sugar, butter, salt, and mashed potatoes. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture. Add whole wheat flour and one cup of white flour. Beat 2 minutes with mixer. Stir in more white flour until dough leaves sides of bowl (6-7 cups). Turn onto lightly floured surface and knead lightly until dough forms a smooth ball. Place in greased bowl, turning once to grease top. Cover and let rise until doubled (1 1/2 - 2 hours). Punch down and let rise again until doubled. Turn onto floured surface and divide into 3 equal parts. Cover and let rest 10 minutes. Form 3 loaves and place in greased loaf pans which have been sprinkled with cornmeal. Bake at 350 degrees for 40-45 minutes. Remove to wire rack to cool.


	\| home \| back to Recipes \| Potato Bread 3 1/2 c milk 6 tbs sugar 6 tbs butter 2 tsp salt 1/2 c mashed potatoes 2 pkg dry yeast 1/2 c water, lukewarm 3 c whole wheat flour 7-8 c white flour Scald milk. Add sugar, butter, salt, and mashed potatoes. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture. Add whole wheat flour and one cup of white flour. Beat 2 minutes with mixer. Stir in more white flour until dough leaves sides of bowl (6-7 cups). Turn onto lightly floured surface and knead lightly until dough forms a smooth ball. Place in greased bowl, turning once to grease top. Cover and let rise until doubled (1 1/2 - 2 hours). Punch down and let rise again until doubled. Turn onto floured surface and divide into 3 equal parts. Cover and let rest 10 minutes. Form 3 loaves and place in greased loaf pans which have been sprinkled with cornmeal. Bake at 350 degrees for 40-45 minutes. Remove to wire rack to cool.