MASHED POTATO SWEET BREAD
This recipe from my recipe vault is from the '70's. This makes 4 light textured loaves with a deep golden crust. This is great eaten toasted with sweet butter, marmalade and a great cup of coffee or tea. The Holiday's always brings out the nostalgia in me-missing my family in Michigan, and having all the relative at my house for the holiday- I love cooking for them all(18) at the holidays every year at my home when I lived there. Now only 4 of us here in Las Vegas. I love everyone together. :( --- More old recipes are coming -so look for them!
Provided by Pat Duran @kitchenChatter
Categories Sweet Breads
Number Of Ingredients 11
Steps:
- Stir yeast and 3 Tablespoons sugar into potato water until dissolved. Add mashed potato and ginger. Cover and let rise in a warm place until doubled in bulk. Heat milk with butter and salt in a small saucepan until butter is melted. Cool to lukewarm.
- Reserving a little beaten egg to use as egg wash later, beat remaining eggs until light. Gradually beat in 1 1/2 cups sugar. Combine yeast and egg mixtures, blending well. Stir in 2 cups flour. Add milk and beat until well blended. Add 2 more cups flour; beat 5 minutes, Gradually stir in more flour until dough is stiff enough to knead.
- Turn out on a floured surface and knead about 10 minutes, adding only enough flour to prevent sticking. Put dough in a large, oiled bowl; turn once; cover with greased wax paper and let rise until double in size. Punch down; put on floured board and divide into 4 parts. Place in four loaf pans, or make braids or round loaves and place on greased baking sheets. Cover lightly with greased wax paper. Let rise in warm place until doubled.
- Mix reserved egg with 1 teaspoon water and brush on loaves, sprinkling with sugar if desired. Bake at 350^ for 40-to- 50 minutes, until done.
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