Potato Bread

Potato Bread


  • 1 Blue Denim White potato, peeled and diced
  • 1-1/2 cups water
  • 2 (.25 oz.) packages active dry yeast
  • 6-1/2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 2 tablespoons shortening
  • 1 tablespoon salt
  • 2 tablespoons all-purpose flour


In a medium saucepan cook potato cubes in water for 12 minutes or until tender. Do not drain.

Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of potato water.

Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.

In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water.

Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.

Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in by hand. Turn dough out onto a lightly floured surface.

Knead in enough of remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes or until dough is smooth and elastic.

Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk (about 1 hour).

Punch down and turn out onto a lightly floured surface. Divide dough in half.

Cover and let rest for 10 minutes.

Shape each half into a loaf. Place in greased 8 x 4 x 2 loaf pans. Cover.

Let rise until nearly double (about 35 minutes). Before baking, brush tops with a little water and dust with additional flour.

Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

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