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Potato Yeast Bread

Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread.

32 ServingsPrep: 30 min. + rising Bake: 45 min.

Ingredients

1 medium potato, peeled and cubed
1-1/2 cups water
1 tablespoon milk
5 tablespoons butter, softened, divided
5 to 5-1/2 cups all-purpose flour
3/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten

Directions

In a saucepan, cook potato in water until tender. Drain, reserving
3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2
cup (discard any remaining potato). Add milk and 1 tablespoon butter
to mashed potato (mixture will be soft).
In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon peel and
nutmeg. Melt remaining butter; cool to 120°-130°. Add the
cooled potato water and melted butter to flour mixture; beat until
moistened. Add eggs and mashed potato mixture; beat until smooth.
Stir in enough remaining flour to form a firm 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.

2 of 2

Potato Yeast Bread (continued)

Directions (continued)

Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Shape into two
loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let
rise until doubled, about 1 hour.
Bake at 325° for 45-50 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 118 calories, 2 g fat (1 g saturated fat), 25 mg cholesterol, 136 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.