Old World Potato Bread Recipe

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Old World Potato Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :128

Ingrediants

4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup mashed boiled potato -- at room temperature
3 tablespoons sugar
2 packages Fleischmann's? Active Dry or Rapid Rise
Yeast
2 teaspoons salt
1 1/2 cups water (reserved from boiling potatoes or
tap water)
3 tablespoons butter or margarine -- cut up
1 cup whole wheat flour
Additional all-purpose flour

Preparation

In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast and salt. Heat water and butter until very warm (120? to 130?F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)

Punch down dough; divide in half. Roll each to 12 ? 8-inch oval. Beginning at short end of each, roll up tightly. Pinch seams and ends to seal. Place on greased large baking sheet. Flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust with flour. Bake at 400?F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Makes 2 loaves.