A historical potato-enriched yeast bread using mashed potato and potato water.
WWI Potato Bread
A historical potato-enriched yeast bread using mashed potato and potato water.
Ingredients
- 1 medium potato peeled and cubed
- 2 cups water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water 110°F to 115°F
- 1 cup warm 2% milk 110°F to 115°F
- 2 tablespoons butter softened
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 1/2 to 7 1/2 cups all-purpose flour
Instructions
- Place potato and water in a small saucepan. Bring to a boil, reduce heat, cover, and cook 10 to 15 minutes until tender. Drain, reserving 1 cup of the cooking liquid. Mash the potato without milk or butter and set aside.
- Cool the reserved cooking liquid to 110°F to 115°F. In a large bowl, dissolve yeast in 1/4 cup warm water.
- Add warm milk, butter, sugar, salt, 4 cups flour, mashed potato, and the reserved cooking liquid. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down. Turn onto a lightly floured surface, divide in half, and shape into loaves. Place in two greased 9 x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375°F for 30 to 35 minutes, until golden brown. Remove from pans to wire racks to cool.
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Source: Legacy recipe collection
Category: Uncategorized