Potato Bread Recipe
Description: This delightful Potato Bread recipe is a cherished variation of a beloved Nanny Stackhouse recipe, known for producing 9-12 loaves of scrumptious bread every Saturday, destined for the eager hands of family and friends. With a touch of nostalgia and a heap of flavor, this recipe harkens back to the warm, comforting aromas of home baking. The Monticello Grange fondly reminisces about Nanny’s culinary prowess, which continues to inspire and tantalize taste buds.
Recipe Category: Yeast Breads 🍞
Keywords: Breads, Potato, Vegetable, Weeknight, Oven, < 4 Hours ⏲️
Nutritional Information (Per Serving):
- Calories: 2652.2
- Fat Content: 61.2g
- Saturated Fat Content: 20.7g
- Cholesterol Content: 62.1mg
- Sodium Content: 3765.8mg
- Carbohydrate Content: 446.3g
- Fiber Content: 16.4g
- Sugar Content: 51.4g
- Protein Content: 72.7g
Servings: 2 loaves 🥖
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hot water | 1/2 cup |
| Instant potato flakes | 1/2 cup |
| Shortening | 2 tablespoons |
| Sugar | 1/3 cup |
| Salt | 1/4 teaspoon |
| Dry yeast | 1 packet |
| Lukewarm water | 1/2 cup |
| Dry milk | 1/4 cup |
| All-purpose flour | 5-6 cups |
Instructions:
-
Prepare Potato Mixture:
- Mix potato flakes with hot water to yield 2/3 cup of mashed potato.
- Place the mashed potato in a large mixing bowl.
- Stir in hot water, shortening, sugar, and salt. Set aside to cool.
-
Activate Yeast:
- Dissolve dry yeast in lukewarm water and let it sit until frothy.
-
Combine Ingredients:
- Once the potato mixture has cooled to lukewarm, add the activated yeast mixture.
- Stir in the dry milk and gradually add flour, beating well after each addition.
- Incorporate 2 cups of flour initially, beating until smooth.
- Gradually add 2 more cups of flour and continue beating until the dough is smooth and elastic.
-
Kneading:
- Place about 1 cup of flour on a clean bread board.
- Turn out the dough onto the floured board and knead for approximately 5 minutes, adding more flour as needed to prevent sticking.
-
First Rise:
- Oil a large bowl and place the kneaded dough in it, turning to coat with oil.
- Brush the top of the dough with a bit more oil.
- Cover the bowl with a clean kitchen towel and let the dough rise until doubled in size.
-
Shaping and Second Rise:
- Once doubled, punch down the dough and divide it in half.
- Knead each half on a floured surface and shape into two loaf shapes.
- Grease two 5×9-inch loaf pans (or 3-4×9-inch pans) and place the shaped dough into the pans.
- Brush the tops of the dough with oil.
- Allow the dough to rise again until doubled in size.
-
Baking:
- Preheat the oven to 400°F (200°C).
- Bake the loaves for 30-40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let the bread cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Enjoy your freshly baked Potato Bread, a delightful creation that pays homage to Nanny Stackhouse’s legacy of homemade goodness! 🥔🍞
