Dunleith Potato Bread

Name: Dunleith Potato Bread
Ingredients: 1 large potato, peeled and diced; 1 cup water; 1 teaspoon salt; 1/2 cup butter or margarine; 1/2 cup firmly packed brown sugar; 2 packages dry yeast; 1/4 cup warm water (105° to 115°); 1 teaspoon firmly packed brown sugar; 1/2 cup instant nonfat dry milk powder; 3 eggs, beaten; 4 1/2 cups all-purpose flour

11 ingredients

6 steps

Ingredients

1 large potato, peeled and diced
1 cup water
1 teaspoon salt
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
2 packages dry yeast
1/4 cup warm water (105° to 115°)
1 teaspoon firmly packed brown sugar
1/2 cup instant nonfat dry milk powder
3 eggs, beaten
4 1/2 cups all-purpose flour

Directions

1

Place potato, water, and salt in a small Dutch oven, and bring to a boil. Reduce heat, and cook 15 minutes or until tender. Remove from heat; add butter and 1/2 cup sugar, stirring well. Allow mixture to cool.
2

Dissolve yeast in warm water in a large bowl; add 1 teaspoon sugar, and set aside.
3

Place potato mixture, milk powder, and eggs in container of electric blender; process until mixture is smooth. Combine potato mixture and yeast mixture; stir well. Add flour, stirring well.
4

Turn dough out onto a floured surface, and knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
5

Punch dough down; divide into 4 portions. Shape each into a loaf. Place in well-greased 7 1/2- x 3- x 2-inch loaf pans. Cover loaves; let rise 45 minutes or until doubled in bulk.
6

Bake at 375° for 30 minutes or until loaves sound hollow when tapped.