Bulk Bread 1

By JimMac

Ingredients

• 3 lbs. white potatoes, peeled and quartered
• 2-1/2 cups warm water, 95 to 100 degrees F
• 1 cup milk, room temperature
• 2-1/2 Tbsp shortening or soft butter
• 2 Tbsp or 3 pkg (.75 oz total) active dry yeast
• 2-1/2 Tbsp sugar
• 1 Tbsp salt
• 10 cups bread flour, about

Details

Servings 12

Preparation

Step 1

Preparation:

Put quartered potatoes in 2 quart saucepan with 2-1/2 cups water. Bring to boil and reduce heat to a simmer for 15 minutes or until potatoes break apart when stuck with a fork. Drain potatoes. Mash potatoes with a fork and put in extra large bowl. Add water and milk to bowl. Add shortening or butter and stir until dissolved. Set bowl aside until the potato mix is lukewarm or 95 to 110 degrees F.

Stir in yeast, sugar, and salt. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 15 minutes, breaking up any large clumps of potato with your fingers. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.

Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 5 equal parts. Form each part into a loaf. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.
Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold.