*  Exported from  MasterCook *

                            Potato White Bread

Recipe By     : Maggie Baylis & Coralie Castle
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13      oz            Baking potatoes
   3      tb            Brown sugar -- firmly packed
   1      tb            Yeast
   4 1/2  c             Unbleached white flour --
                        - or as needed
   3      tb            Butter -- melted and cooled
   2      ts            Salt

Scrub potatoes, slice and boil in water to cover until soft. Place
the potatoes and cooking water in blender container and add water to
bring measure to 3 cups; puree and transfer to large bowl. Stir in
brown sugar and cool to lukewarm. Sprinkle yeast over, stir to
dissolve and let rest at room temperature 45 minutes. Stir in
1-1/2 cups of the flour and beat vigorously about 3 minutes until air
bubbles form. Stir in butter and salt, beat  well and gradually add 1
to 1/2 cups of the remaining flour. Let rest at room temperature
45 minutes. Mound remaining flour on board, turn dough out and, using
a steel baker's scraper, knead in the flour until dough is stiff
enough to knead by hand. Adding additional flour as needed to prevent
sticking, knead 3 to 5 minutes. Dough willl be soft and slightly
sticky. Divide into 2 equal portions, knead briefly, form into
2 loaves and place in 2 oiled loaf pans. Cover with tea towel and let
rise in a warm place 45 minutes or until almost double in size. Place
in oven, turn heat to 350°F and bake 45 minutes or until bread tests
done. Turn out onto wire rack, turn  right side up and cool.

Yield: 2 medium loaves

Posted by: Sally E.


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