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Potato Bread

This bread's firm crust is reminiscent of the old-fashioned breads my grandmother used to make. I let my stand mixer (with dough hook) do most of the work for me.—Martha Clayton, Utopia, Texas

32 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

1 medium potato, peeled and diced
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
Additional all-purpose flour

Directions

Place potato and 1-1/2 cups water in a small saucepan. Bring to a
boil. Reduce heat; cover and simmer until very tender. Drain,
reserving 1/2 cup liquid. Mash potatoes (without added milk or
butter); set aside.
In a large bowl, dissolve yeast in warm water. Add the milk, butter,
sugar, salt, 4 cups flour, potatoes and reserved cooking liquid;
beat until smooth. Stir in enough remaining flour to form a stiff
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in

2 of 2

Potato Bread (continued)

Directions (continued)

half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf
pans. Cover and let rise until doubled, about 30 minutes.
Sprinkle lightly with additional flour. Bake at 375° for 35-40
minutes or until golden brown. Remove from pans to wire racks to
cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 111 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 159 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.