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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
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Potato Bread Recipe
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Potato Bread
This recipe for Potato Bread is one of our top favorite breads.
1 medium potato
1 cup milk (110 to 115 degrees)
2 tbls shortening or butter
2 tbls sugar
1 tbls salt
2 pkg (2 tbls) dry yeast
6½ to 7½ cups flour
Peel and dice potato, cover in water and cook for 20 minutes. Drain and reserve the potato water, add hot water if needed to make 1 cup. Let this cool to 110-115 degrees but check temperature with a thermometer first.
Mash the potato and set aside. Dissolve yeast in reserved potato water in large bowl.
Add in the warm milk, butter, sugar and salt. Stir in the mashed potatoes and 3 cups of flour to the mixture and beat until smooth.
Mix in more flour gradually to get a stiff dough. Turn the dough onto a lightly floured area. Knead the dough till smooth and elastic about 8 to 10 minutes. Put in greased bowl and turn the dough over to grease the top. Cover and let rise in a warm area of 80 to 85 degrees until doubled about 45 minutes.
Punch down the dough and cut in half. Shape into 2 loaves and place in 9x5 loaf pans. Let rise for 50 minutes. Bake at 375 for 35 to 40 minutes.
Or make a variety of rolls such as cloverleafs instead of bread by dropping 3 1’’ balls of dough into greased muffin pan cups, or pan rolls by putting 2’’ balls next to each other in a 13x9 greased pan and bake for about 25 minutes or till golden brown.
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