Recipe by Judy Taubert
"A moist, heavy loaf. Perfect accompaniment to a rich, thick stew."
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potato, peeled and diced
1 1/2 cups
2 (.25 ounce) packages
active dry yeast
6 1/2 cups
I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel than I expected. Very good. The flavor isn't a strong potato flavor that I was going for, but I was pleasantly surprised. The texture is also very good as hamburger buns. My suggestion is to add a little more potato and instead of shortening, add vegetable or canola oil. I also kneeded it for about a half hour, just because I got lost in thought and realized it when I looked at the clock. proofed very nicely in a bowl using any pan spray with a damp towel draped across the top. personally, I let my breads proof in a warmed oven, and they rise amazingly well. I took half of the recipe and made rolls, and the other half made a twist bread out of. (rolled it into an inch thick rectangle, cut the half dough in half, twisted two pieces, and repeated with the other side. placed them side by side in the loaf pan tucking the ends under. I'll take a picture before I slice into it. I also use a double-egg wash. 1 egg with a tablespoon of water while dough is well... dough. then just before finishing I brush it again.
All in all, very well done, and tasty. I can say it was a LOT easier to make in the kitchenaid mixer with a dough hook than it would have been to make by hand, but hey if you want to, go for it.
Good bread--just a little too thick for my taste.
WOW!! This bread is amazing! Some reviewers said that their bread was dense, but my bread was incredibly light (perhaps because I let them rise a little longer on the second rise). It is soo tender! My family really enjoyed this recipe...the bread it produced was my best yet.
I substituted sweet potato and brown sugar. Wow!
This is my favorite bread. I've made it twice in the past two weeks. The first batch I replaced 1/2 cup of the water with milk, which I scalded and added butter instead of the oil called for. The second time I used only the water called for. I think using the milk makes a more tender loaf. I got two beautifully risen, light and fluffy loaves from this recipe using only about 5 cups of flour. What I like most about this bread is the flavor. The yeast does not overpower the bread's flavor, it's more of a back note, which I think is perfect. I used the rapid rise yeast and reduced the amount to 3 1/2 tsp. Thanks, Judy, this will be made again and again, my family absolutely loves it...and so do I.
BTW:..Do not expect this bread to taste like potatoes. Potato has a very neutral flavor. It's purpose is to fuel the yeast and add moisture and lightness to the bread. Make sure you use only enough flour to produce a slightly tacky feeling dough if you want the bread to turn out light and fluffy. About 5+/- cups of flour should work. Again, feel the dough, it should be smooth and tacky, not sticky.
Very hearty bread. I used butter instead of shortening and unbleached wheat flour. Very flavorful and espcially good right out of the oven.
YUMMY Bread! I've been looking for a potato bread recipe for years and this is it. I made this to go with some Guinness Stew and it was fantastic. I cut back the salt to half and couldn't manage to work in all the flour, but the bread was still solid but not heavy and SO delicious.
This was delicious! I made it today to go along with Thanksgiving dinner. Very moist. Would make again. One thing I might mention is that I used only 5 cups of the 6.5 cups of flour called for and even that was stretching it. Not sure why. Maybe because it's so dry out here in West Texas!?
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Bread III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 150
** Calories from Fat: 13
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