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Ingredients
- 1/2 c. Hot water (the temperature which you would take a bath
- 3 env active dry yeast
- 1Â 3/4 c. Sugar
- 1 c. Mashed potatoes
- 1/2 c. Hot lowfat milk
- 1 Tbsp. Salt
- 8 x Large eggs
- 1/2 c. Melted butter
- 1/4 tsp Grnd nutmeg
- 7 c. Flour
Directions
- Combine hot water, yeast and 1/4 c. of the sugar; set aside to proof.
- (Proofing is where the yeast grows to prove which it is alive (bubbling, smelling like beer.) If the yeast is not alive, pitch it and start again.)
- Combine the mashed potatoes, hot lowfat milk, and salt; add in to yeast mix.
- Beat Large eggs with remaining 1 1/2 c. of the sugar till light. Add in melted butter and nutmeg. Place flour in a large mixing bowl and make a well in the center. Pour in the egg and yeast mix. Gradually work the liquid and flour together till a sticky mass is formed. Sprinkle flour on work area, turn the dough from the bowl on to the floured area and knead till smooth and elastic. Return dough to bowl and allow to double. Butter four 9x5x3inch loaf pans. Divide dough equally and shape into loaves and place in pans. Allow the dough to double again. Preheat oven to 350 degrees.
- Prepare an egg wash by beating 1 egg and one half egg shell of cool water.
- When loaves are ready to be baked brush with egg was and sprinkle a little sugar. Place in oven and bake for 45 to 60 min. When done , the bread should sound hollow when tapped on bottom. Remove from oven and place on racks to cold. (This recipe can be cut in half.)
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