potato yeast bread

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Servs: 32  Prep: 30m  Cook: 45m  

"Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3/4 cup sugar 3/4 cup sugar
•   1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
•   5 cups all-purpose flour 5 cups all-purpose flour
•   5 tablespoons butter or margarine, softened, divided 5 tablespoons butter or margarine, softened, divided
•   1 1/2 cups water 1 1/2 cups water
•   1 1/2 teaspoons salt 1 1/2 teaspoons salt
•   1 medium potato, peeled and cubed 1 medium potato, peeled and cubed
•   3 eggs, lightly beaten 3 eggs, lightly beaten
•   1 tablespoon milk 1 tablespoon milk
•   1 teaspoon grated lemon peel 1 teaspoon grated lemon peel
•   1 (.25 ounce) package active dry yeast 1 (.25 ounce) package active dry yeast

Instructions

1. 1. In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120 degrees F-130 degrees F. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft).
   2. In a mixing bowl, combine 3 cups flour, sugar, yeast, salt, lemon peel and nutmeg. Melt remaining butter; cool to 120 degrees F-130 degrees F. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough.
   3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   4. Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325 degrees F for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

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