Potato Bread - Yeast Recipe

Ingredients

• 1 1/2 cups mashed potatoes ( 2 - 3 medium potatoes boiled and mashed)
• 1/2 cup reserved potato cooking water
• 1/2 ounce active dry yeast (2 packets 1/4 ounce each)
• 1/2 cup water (warm between 110° to 115°to dissolve yeast)
• 1 cup milk (warm between 110° to 115° to activate yeast)
• 2 tablespoons butter (melted)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 7 cups all-purpose flour (6 to 7 cups)
• 2 tablespoons canola oil (to grease the mixing bowl for bread to rise in.)

Instructions

1. 1

   Peel and cube the potatoes. Place in a small saucepan, cover with water and bring to a boil. Turn the heat down, cover and simmer for 15 to 20 minutes until tender.

2. 2

   Drain the potatoes, reserving 1/2 cup of the cooking liquid.

3. 3

   Mash the potatoes. Press through a food mill or strainer to remove any lumps. Set the potatoes aside.

4. 4

   Empty the yeast packets into a large mixing bowl. Add the warm water and set aside for about 10 minutes until the mixture is foamy.

5. 5

   Add the warm mashed potatoes, warm milk, reserved potato cooking water, melted butter, sugar, salt and 4 cups of the flour.

6. 6

   Knead with a dough hook of an electric mixer. Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until smooth and glossy, about 8 minutes.

7. 7

   Grease a large bowl and transfer the bread dough. Cover with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).

8. 8

   When risen, punch the dough down. Turn onto a lightly floured surface. Divide into two equal halves.

9. 9

   Take each section, knead lightly and shape into a loaf.

10. 10

    Place into two greased loaf pans (9 inch x 5 inch). Cover again and let the dough rise for an additional 30 minutes until doubled in size.

11. 11

    Preheat the oven to 375 degrees F while the loaves are rising for the final time. Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.

12. 12

    Remove from the pans and cool on a wire rack.