Lately I have been having the older children to make the bread for us; a different one every week. To make it more enjoyable I have made the child that did it the previous week to do one of their time consuming chores for them. This week Zach, my oldest, chose Potato Bread a big favorite with him because he likes the bread to be flexible and soft. Give it a try and let me know how yours turns out. It doesn't really taste like potatoes either. The potatoes just help with the moisture levels.
1 large potato, peeled and cooked in the microwave. ( it only takes about 5 minutes if the potato has been peeled)
1 1/2 cups water
2 tablespoons of yeast (I use the yeast brick and save the yeast in a plastic container in the freezer)
6 1/2 cups of all purpose flour
3 tablespoons sweetener of your choice
2 tablespoons of vegetable oil or shortening the (oil is cheaper so that's what we use)
1 tablespoon of salt
2 tablespoons of all purpose flour (for kneading)
1/2 cup of warm water
1. In a 2 cup glass measuring cup or microwave safe bowl cook your peel and cook your potato for 4 or 5 minutes in the microwave. Then chunk it up and add some warm faucet water to the 2 cup line and mash and stir until smooth.
2. Then pour 1/2 cups of that potato water into your medium to large mixing bowl and add your yeast. Stirring to mix. Next add your potato mixture and 2 cups of flour, sweetener,oil and salt. Beat that all together with your electric mixer on low speed until combined scraping the sides.
3. Sir in the remaining flour and the half cup of warm water or more if it is fall or winter and the air is dry.
You can mix this by hand and knead at this time or mix with your dough hook for a while and then shape into loaves. Zach prefers to knead it by hand because he enjoys playing with the dough.
Spray two bread pans with cooking oil spray and flour the bottoms of your pan to make the bread release easier after its baked.
4. Turn your oven on warm and place your bread into the oven to rise for 30 minutes or until the bread has risen well above the pans.
5. Turn your oven to 375 and bake for 40 to 45 minutes placing a cookie sheet or tin pan over the top in the last 10 to 15 minutes of cooking to avoid the crust burning.
6. Let your bread rest out of the pan for about 10 to 15 minutes when it comes out of the pan and slice with an electric knife or any bread knife. I really like the electric knife for this because you are able to get the slices just right with it.
I am working on posting pictures with my posts but the last code reader we bought was defective so we will have to try again. Thanks for your patience.