Basic Potato Bread

Basic Potato Bread, using leftover mashed potatoes will make soft fluffy white bread that slices perfect sandwich bread.

There is nothing like the aroma of homemade bread coming straight from the oven. In my house there is no holding back, as soon as it comes out of the oven, the knife is ready to slice a big thick slice and immediately slather it with real butter.

You have to eat it with both hands while the butter runs down the side of your face. Wow! Was I a little dramatic, or maybe more like was just telling the truth (grins).

Needless to say, I don't have to tell you how much my family enjoys eating homemade bread.

What I like most about this recipe is that it makes 4 loaves at a time.

I use one piece of the dough to make my Cheddar Cheese Bread Ring and the other 3 pieces of dough I use to make regular loaves.

This bread turned out to be a great accompaniment to a pot of Chunky Chicken Corn Chowder and Black-Eyed Pea and Kale Soup.

Basic Potato Bread
Recipe Adapted from: From My Kitchen, Barbara Richardson

2 cups milk
2 1/3 sticks butter
1 cup sugar
1 tablespoon salt
2 cups mashed potatoes (or 1 cup dried mashed potato flakes)
4 eggs beaten
1 cup lukewarm water
2 tablespoons dried yeast (or 2 pkg. dry yeast)
9-10 cups flour (enough to make a stiff dough)

Heat milk and butter until butter melts. Stir in sugar, salt, and potatoes. 

Cool to lukewarm and stir in eggs. Dissolve yeast in water, and add to cooked potato mixture. 

Begin to stir in flour. 2 cups at a time.   Mix with a heavy mixer or by hand with wooden spoon. 

Keep adding flour until dough is smooth and satiny. Place dough in a well greased, very large bowl or dishpan. 

Grease top of dough with oil. Cover with plastic wrap, and a damp cloth. Let rise in warm place until doubled in size, usually about 1 hour. 

Turn out on floured board, and cut into 4 or 5 equal pieces. Knead each piece and place in a well greased loaf pan. 

Let rise until doubled in a warm place, usually about 45-60 minutes. Preheat oven to 375 degrees F. 

Bake for about 30-35 minutes. Cool slightly before cutting. Cut bread with a serrated-edge knife.

A "Little" Tidbit

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” — James Beard