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.
Total TimePrep: 30 min. + rising Bake: 45 min.
Makes2 loaves (16 slices each)
- 1 medium potato, peeled and cubed
- 1-1/2 cups water
- 1 tablespoon whole 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 zest
- 1/2 teaspoon ground nutmeg
- 3 large eggs, room temperature, 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 zest 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 8x4-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.
Nutrition Facts1 slice: 118 calories, 2g fat (1g saturated fat), 25mg cholesterol, 136mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.
Originally published as Potato Yeast Bread in Country Woman January/February 2003