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Potato Yeast Bread

 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 King Arthur Unbleached 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

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Potato Yeast Bread (continued)

Directions (continued)

  • 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).
Nutritional 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.