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Potato Yeast Bread

By: Debbie Cairncross  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 89 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 32 servings
 

Ingredients

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

Directions

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2008 by Eleriina 
This recipe tastes amazing but was a little bit more trouble to make than I anticipated. The... MORE

 
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