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My review
Potato Bread III
Judy Taubert
"A moist, heavy loaf. Perfect accompaniment to a rich, thick stew."
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Ingredients
2 h 50 m servings 150Original recipe yields 24 servings (2 loaves)
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Directions
{{model.addEditText}} Print- In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
- In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
- Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
- Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7389 Ratings
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Most helpful positive review
8/20/2006
I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel th...
Most helpful critical review
3/15/2007
Good bread--just a little too thick for my taste.
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8/20/2006
I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel th...
11/27/2004
WOW!! This bread is amazing! Some reviewers said that their bread was dense, but my bread was incredibly light (perhaps because I let them rise a little longer on the second rise). It is soo t...
5/26/2011
This is my favorite bread. I've made it twice in the past two weeks. The first batch I replaced 1/2 cup of the water with milk, which I scalded and added butter instead of the oil called for....
12/13/2001
Very hearty bread. I used butter instead of shortening and unbleached wheat flour. Very flavorful and espcially good right out of the oven.
3/21/2006
YUMMY Bread! I've been looking for a potato bread recipe for years and this is it. I made this to go with some Guinness Stew and it was fantastic. I cut back the salt to half and couldn't manage...
11/23/2006
This was delicious! I made it today to go along with Thanksgiving dinner. Very moist. Would make again. One thing I might mention is that I used only 5 cups of the 6.5 cups of flour called for a...
4/23/2011
This is a great bread, it's also quite easy to do. I made a change, and would make another, but a wonderful basic recipe. My Aunt won the Colorado State Fair when she was in high school with a...
8/19/2007
Delicious bread! Soft and fluffy with a chewy crust. My second rise did take a bit longer for the dough to double in size (about 40 min) but make sure you are using the correct type of yeast! "A...