Potato Bread
Yields 1 loaf
5¼ cups bread flour (sifted)
1½ cups mashed potatoes
2 packages active dry yeast
½ cup warm water
1½ tablespoons granulated sugar
1 cup whole milk (scalded)
2 tablespoons unsalted butter
½ cup pure vegetable oil
2 large eggs
1½ teaspoons salt
Milk
(for brushing surface)
- Combine yeast,
sugar, and warm water in a bowl. Let stand for 10 minutes. Mix
until yeast dissolves.
- In a saucepan,
scald milk. Remove from heat. Add mashed potatoes, butter,
vegetable oil, and salt. Stir well. Allow to cool to room
temperature.
- Add eggs to
potato mixture. Beat well.
- Add potato
mixture to yeast mixture. Mix well.
- Using a mixer
with a dough hook attachment, gradually add flour to wet
mixture, blending ingredients until well incorporated. Flour
working surface and knead dough into a ball. Place dough in a
greased bowl and cover with a cloth. Set bowl in a warm place
until dough has doubled in size, approximately 1 hour.
- Press dough
down and knead slightly on a floured working surface. Place
dough in a greased bread pan (9 x 5 x 3 inches). Cover with a
cloth and let rise for another hour.
- Preheat oven
to 325° F.
- Remove cloth.
Brush entire surface of dough with milk.
- Bake in center
of oven at 325° F for approximately 40 minutes, or until golden
brown. Insert a thin wooden skewer or toothpick into center of
loaf, and if it comes out dry (or clean), bread is done.
- Place pan on a
wire rack, and allow bread to cool for approximately 10 minutes.
Invert pan and gently remove bread. Allow to cool completely.
