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Old Fashioned Potato Bread - Alice Kuhar's Recipes

OLD FASHIONED POTATO BREAD
Ingredients:
1-1/2 cups water
2 tablespoons butter
1 medium potato, peeled & cubed
2 teaspoons salt
1 cup buttermilk or sour milk
6 to 6-1/2 cups Sapphire flour
3 tablespoons sugar
2 pkgs. active dry yeast
Directions:
In a saucepan, cook potato, covered, in water about 12 minutes or till tender. Do not drain. Mash potato in the water. Measure the potato/water mixture. If necessary, add additional water to make 1-3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, butter, and salt. Heat or cool as necessary to 120 to 130 degrees. In a large bowl combine 2 cups of the flour and dry yeast. Add the potato mixture. Beat with electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

On lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2inch loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in a bit of flour. Place in prepared loaf pans, floured side up. Cover and let rise till nearly double (about 30 minutes).

Bake in a 375 degree oven for 35 to 40 minutes or till done (if necessary, cover with foil the last 15 minutes of baking to prevent overbrowning). Remove bread from pans and cool on a wire rack.

WHOLE WHEAT POTATO BREAD: Prepare bread as above except reduce Sapphire flour to 4 to 4-12 cups and add 2 cups whole wheat flour. Stir the whole wheat flour along with as much of the remaining all-purpose flour as you can.


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