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