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.
Featured In: Fall Breads
- 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
- 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. 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).
Originally published as Potato Yeast Bread in Country Woman January/February 2003, p33
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