Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Potato Bread
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 308
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 6
- Sodium
- 250
- Total: 2 hr 50 min
- Prep: 2 hr
- Cook: 50 min
Ingredients
1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes 1 cup milk
1 1/2 tablespoons lard
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon dry yeast
1/3 cup warm water
5 cups bread flour
Directions
- Boil potato until soft. Drain and reserve cooking liquid. Rice the potato through a food mill.
- Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature.
- Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 x 5 x 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
- Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.