Rustic Potato Bread
- 1 lb baking potatoes
- 1 1/2 cups milk
- 1 1/2 cups water
- 2 1/4 oz packages active yeast
- 6 cups flour (divided)
- 3 tbsp granulated sugar
- 1 tbsp salt
- 2 tbsp shortening
Adapted from foodgawker.com
Peel and chop the potatoes into cubes.
Bring the milk and water to boil in a medium saucepan.
Add the cubed potatoes.
Boil uncovered 13-15 minutes or until potatoes are fork tender.
Remove the pan from the heat but do NOT drain the potatoes.
After the potatoes have cooled, pour 1/2 cup of the liquid from the pan into a large bowl and sprinkle the yeast on top.
Mash the remaining liquid into the potatoes.
Add the mashed potatoes to the yeast mixture.
Add 2 cups of flour, 3 tbsp sugar, 1 tbsp salt and 2 tbsp shortening.
Beat with an electric mixer on high for 2 minutes.
Stir in the remaining 4 cups of flour by hand.
Place the dough on a lightly floured surface and knead for 10 minutes.
Pace the kneaded dough into a large oiled bowl and turn to oil each side.
Cover the bowl with a lid or plastic wrap.
Let rise for one hour or until dough has doubled in size.
Remove dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone.
Cover again for 30 minutes.
Preheat the oven to 375°.
Remove cover and place bread in the oven for 40 minutes.