ROADSIDE POTATO BREAD
Yield 2 Large Loaves
Number Of Ingredients 8
Steps:
- 1. Place the potatoes, yeast, honey, water, milk powder, oil, and salt in a dishpan or large bowl and stir with a wooden spoon. Add 6 cups of flour and beat with the spoon until well blended. 2. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead 5 to 7 minutes, or until the dough feels smooth and elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for at least an hour, or until the dough doubles in bulk. Punch down the dough, and let it rise a second time for about 40 minutes, or until doubled in bulk again. Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside. 4. After the second rising, punch down the dough again, knead a minute to eliminate any air bubbles, and form into a ball. Cut in half, and pat each piece into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for about 30 minutes, or until doubled in bulk. 5. Place in a preheated 375°F oven and bake for 30 to 45 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving. TIP When forming loaves for this (or any) recipe, if the dough fills the pans more than halfway, cut off a few small chunks. Form the chunks into rolls and bake them on a greased cake pan for about 20 to 25 minutes, or until they are brown and crusty.
Nutrition Facts : Nutritional Facts Serves
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