1. Put cubed potatoes in large pot with 2 1/2 c. water. Bring to a
boil and reduce heat to a simmer for 15 minutes or until
potatoes break apart when stuck with a fork. Drain potatoes,
reserving 2c. potato water. Mash potatoes with a fork and put in
a large bowl. Add potato water to bowl, if not 2c add more
water until you have 2c. Add shortening and stir until dissolved.
Set aside until lukewarm.
2. Stir in yeast, sugar, and salt. Mix in flour. Turn out dough onto a
board and mix for 8 minutes, breaking up any clumps of potato
with fingers. Put dough in a greased bowl and turn over in bowl so
top is greased. Cover with a clean towel and let rise for 1 hr in a
warm draft-free place.
3. Punch down. Turn dough out onto lightly floured board and
knead out bubbles for 5 minutes. Divide dough in half. Form each
half into a loaf. Set each loaf onto a baking sheet. Cover and let
rise for 30-40 minutes, or until double in bulk.
4. Uncover and brush on egg white for a glossy look (optional).
Bake at 375 degrees F for 45 minutes or until bread sounds hollow
when tapped on. Let bread cool on rack. Serve warm or cold.
Originally Submitted
11/24/2010
0 Out of 5 from
0 reviews
You can add this Old-Fashioned Potato Bread recipe to your own private DesktopCookbook.
