Potato Yeast Bread
If you like bread and if you like mashed potatoes, this bread recipe gives you the best of both flavors.
Potato bread has a slightly different flavor than regular white bread. It has a slightly sweet and earthy flavor. The texture is more dense, yet it is moist. It tastes like a cross between white bread and mashed potatoes.
Ingredients
1 pkg. yeast or 1 Tbs. yeast
1/2 c. warm water, 110 to 115°
4 Tbs. sugar
2 c. milk, warmed
2 eggs, beaten
1/4 c. butter, softened or olive oil
1 c. mashed potatoes
1 tsp. salt
5 c. bread flour
butter
Directions
Oven temperature 350°. Grease two 8 by 4-inch loaf pans
In a large bowl, combine yeast, water and 1 tablespoon of the sugar. Mix to combine and place in a warm location for the yeast to bloom. This takes about 10 minutes.
Mix in warm milk, eggs, butter or oil, mashed potatoes, salt and 2 cups bread flour. Beat well with a wooden spoon, or about two minutes. You can also use a mixer that has a dough hook attachment.
Continue to add more flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured board. Knead for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic. The dough should be slightly sticky to the touch.
Lightly grease or oil the bottom and sides of a large bowl. Place the dough in a lightly oiled bowl and then turn the dough over, so all sides of the dough are oiled. We use the same bowl that we kneaded the dough in.
Cover the bowl with a sheet of plastic or a tea towel. Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.
Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes.
Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.
Cover and let rise in a warm location until doubled in size.
Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.
Remove from pans and rub some butter over the tops of the loaves. We take a stick of butter and run it over the top of the hot loaves.
Place the bread on racks until cool.
Try to let them cool completely before slicing.
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