Potato White Bread
Potato White Bread recipe
Yield
24 servingsPrep
45 minCook
45 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ounces |
russet potatoes
|
|
| 3 | tablespoons |
brown sugar
firmly packed |
|
| 1 | tablespoon |
yeast, active dry
|
|
| 4 ½ | cups |
all-purpose flour
or as needed |
|
| 3 | tablespoons |
butter
melted and cooled |
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375.7 | ml/g |
russet potatoes
|
|
| 45 | ml |
brown sugar
firmly packed |
|
| 15 | ml |
yeast, active dry
|
|
| 1.1 | l |
all-purpose flour
or as needed |
|
| 45 | ml |
butter
melted and cooled |
|
| 1E+1 | ml |
salt
|
|
Directions
Scrub potatoes, slice and boil in water to cover until soft.
Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; purée and transfer to large bowl.
Stir in brown sugar and cool to lukewarm.
Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes.
Stir in 1½ cups of the flour and beat vigorously about 3 minutes until air bubbles form.
Stir in butter and salt, beat well and gradually add 1 to ½ cups of the remaining flour.
Let rest at room temperature 45 minutes.
Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand.
Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes.
Dough willl be soft and slightly sticky.
Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans.
Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size.
Place in oven, turn heat to 350℉ (180℃) F and bake 45 minutes or until bread tests done.
Turn out onto wire rack, turn right side up and cool.
