*  Exported from  MasterCook *
 
                             Potato White Bread
 
 Recipe By     : Maggie Baylis & Coralie Castle
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   13      oz            baking potatoes
    3      Tablespoons   brown sugar -- firmly packed
    1      Tablespoon    yeast
    4 1/2  cups          unbleached white flour or as needed
    3      Tablespoons   butter -- melted and cooled
    2      teaspoons     salt
 					
 
 Scrub potatoes, slice and boil in water to cover until soft. Place the
 potatoes and cooking water in blender container and add water to bring
 measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and
 cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room
 temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously
 about 3 minutes until air bubbles form. Stir in butter and salt, beat  
 well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room
 temperature 45 minutes. Mound remaining flour on board, turn dough out and,
 using a steel baker’s scraper, knead in the flour until dough is stiff
 enough to knead by hand. Adding additional flour as needed to prevent
 sticking, knead 3 to 5 minutes. Dough willl be soft and slightly sticky.
 Divide into 2 equal portions, knead briefly, form into 2 loaves and place in
 2 oiled loaf pans.  Cover with tea towel and let rise in a warm place 45
 minutes or until almost double in size. Place in oven, turn heat to 350
 degrees F and bake 45 minutes or until bread tests done. Turn out onto  wire
 rack, turn  right side up and cool.
 
 
 
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 NOTES : Makes two medium loaves.
 
 This recipe, I believe is one of the best I have ever made.
 
 The only ingredient I changed was the butter, I used diet margarine.
 I also used my KitchenAid mixer to do all the kneading.
 Sally E.