Potato Bread

Recipe Ingredients

1		Baking potato - peeled
		(or 1 cup leftover mashed potatoes)
1 cup	237ml	Milk
1 1/2 tablespoons	22ml	Lard
1 1/2 tablespoons	22ml	Unsalted butter
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Granulated sugar
1 tablespoon	15ml	Dry yeast
1/3 cup	78ml	Warm water
5 cups	312g / 11oz	Bread flour

Recipe Instructions

Cut the potato into large chunks and boil until soft. Drain and reserve cooking liquid. Rice the potato through a food mill.

Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature.

Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes.

Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead.

Butter a 9- by 5- by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.

This recipe yields 1 loaf of bread.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6155 broadcast 09-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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