Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

This recipe comes from a Jewish Baker who said it was the Sabbath Bread of Jewish neighborhoods of pre-World War II. It was originally Potato Bread. The Onions were added at a later date. Since then, I have added chopped tomatoes with green chilies! (Rotelle) This bread became a Sunday favorite.

Ingredients Nutrition

Directions

  1. Boil potatoes until very tender.
  2. Drain and mash, (with skins) until very smooth. Let cool until lukewarm.
  3. Dissolve yeast in 2 cups warm water. Then add honey, milk powder, salt, oil, potatoes, onions, and Rotel. Stir well to mix. Then add 3 cups flour and stir well. Add remaining flour 1/2 cup at a time until you have a stiff dough.
  4. On lightly floured surface knead in enough flour so that dough is no longer sticky. Knead well until elastic.
  5. Place dough in greased bowl and let rise until double in size. Then punch down and form 3 loaves. To make buns, form dough into 3" round buns.
  6. Place loaves in 3 greased loaf pans and let rise again until double. Then brush on egg wash.
  7. Bake in a pre-heated oven at 350°F for 50 minutes or until bottom of loaves sound hollow. Remove from pans. Let cool on racks.
  8. For buns, place on greased baking trays and let rise. Brush with egg wash. Bake buns for 30 minutes. Enjoy!