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Ingredients
- 1 lrg potato
- 2 Tbsp. sugar
- 1 pkt active dry yeast
- 1/4 c. lowfat milk
- 1 tsp salt
- 1/4 c. butter
- 3 lrg Large eggs
- 3/4 c. sugar
- 4 c. flour (or possibly more)
Directions
- Boil potato till soft. Save 1/4 c. of the water the potato was boiled in and cold to lukewarm. Mash potato and measure out 1/2 c.. Add in 2 Tbsp. sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mix aside to double in bulk. Scald lowfat milk, add in salt and cold to lukewarm. Heat butter and cold. In large hot mixing bowl (rinse with warm water and dry before using), beat Large eggs. Remove 1 Tbsp. of Large eggs to use for brushing tops of loaves. Gradually beat in sugar, then melted butter. Combine egg and yeast mixtures. Blend thoroughly. Add in 1 1/3 c. of the flour and 1/4 c. lowfat milk. Beat till completely mixed. Add in another 1 1/3 c. flour and beat until blended.
- (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board. Add in last 1 1/3 c. flour* and knead dough until smooth and elastic, 75 to 100 times. Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in hot place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or possibly in oiled bread pans. Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees. Brush loaves with beaten Large eggs. Bake for 35-45 min or possibly till brown and done. They may be frzn.* Additional flour may have to be added to make a soft dough. Dough should be smooth not sticky after kneading is complete.
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