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POTATO BREAD 2 medium potatoes 2 pkg. dry yeast 1/4 c. warm water (105~ to 115 degrees) 2 eggs 3/4 c. milk (approximately) 1/2 c. shortening 3/4 c. sugar 2 tsp. salt 6 1/2 to 7 c. flour Cook unpeeled potatoes until tender, mash (include the skins for all those vitamins); set aside. Beat eggs; add enough milk to equal one cup and set aside. Proof yeast in warm water for 5 minutes; set aside. Combine shortening, sugar and salt in a saucepan, heat until shortening melts. Cool, then stir in potatoes, egg-milk mixture and yeast. Stir in enough flour to make a soft dough. Turn dough out on a floured surface, knead until smooth and elastic (8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise for 1 hour or until doubled in bulk. Punch dough down and divide in half; shape each half into a loaf and place in well greased 9 x 5 x 3-inch loaf pans. Cover and let rise 30 minutes or until doubled in bulk. Bake at 350 degrees for 40 to 45 minutes or until loaves sound hollow when tapped. Yield: 2 loaves. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |