Ingredients

3/4 cup water
1 small potato, peeled and cut into eighths
1 package active dry yeast
3 to 3 1/2 cups all-purpose flour
2 tablespoons butter, softened
1 tablespoon sugar
3/4 teaspoon salt

Directions

1. Bring water and potato to a boil in a medium saucepan over high heat. Cook 10 to 15 minutes, or until potato is very tender. Drain potato reserving cooking liquid. Mash potato in a glass measuring cup with a fork and stir in as much of reserved cooking liquid as necessary to make 1 cup potato mixture. Cool to 110 degrees F.
2. Measure another 1/4 cup cooking liquid into a large bowl and cool to 110 degrees F. Sprinkle yeast over the water and set aside for yeast to soften--about 2 minutes.
3. Add potato mixture, 1 cup of the flour, the butter, sugar and salt to the yeast mixture and beat with an electric mixer until smooth and elastic. Add 2 cups flour and stir until a soft dough forms.
4. Turn dough out onto a work surface floured with remaining 1/4 cup flour. Knead 5 minutes adding as much of the flour as necessary to make the dough manageable. Place dough in a greased bowl, cover and set aside in a warm place until double in size--about 1 hour.
4. Grease an 8-inch loaf pan. Shape raised dough into a log and fit into pan. Cover loosely and set aside until double--about 45 minutes.
5. Preheat oven to 375 degrees F. Bake bread 40 to 45 minutes or until golden brown and loaf sounds hollow when tapped on the top. Cool 5 minutes in pan. Loosen sides and remove to wire rack. Cool at least 30 minutes before cutting.

The addition of a freshly cooked potato and its cooking liquid to this bread adds flavor and keeps it moist longer than your usual loaf.

Potato Bread
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