POTATO YEAST BREAD

Potato Yeast Bread image

Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

1 medium potato, peeled and cubed
1-1/2 cups water
1 tablespoon whole milk
5 tablespoons butter, softened, divided
5 to 5-1/2 cups all-purpose flour
3/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
3 large eggs, room temperature, lightly beaten

Steps:

In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft)., In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon zest and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.