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    You are in: Home / Recipes / Potato Bread Recipe
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    Potato Bread

    Potato Bread. Photo by iliketheride

    1/1 Photo of Potato Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs

    45 mins

    Molly53's Note:

    An old Pennsylvania Dutch recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    • 3 peeled potatoes, cooked until tender, mash in their liquid to make potato water (you'll need to end up with approximately two cups of liquid)
    • 1 (1/4 ounce) package yeast
    • 2 tablespoons shortening
    • 2 tablespoons sugar
    • 1 tablespoon salt
    • 6 -6 1/2 cups flour

    Directions:

    1. 1
      Cool potato water to lukewarm.
    2. 2
      Dissolve yeast in 1/4 cup of the liquid.
    3. 3
      To the remaining liquid, add the shortening sugar and salt.
    4. 4
      Add the softened yeast and 1/2 cup of the flour.
    5. 5
      Beat; add remaining flour gradually.
    6. 6
      Turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture).
    7. 7
      Place in a bowl, cover and let rise until doubled.
    8. 8
      When doubled, divide into 2 parts, shape into loaves and place in greased loaf pans.
    9. 9
      Cover and let rise again until dough doubles in bulk.
    10. 10
      Bake in a preheated 375F oven for 45 minutes or until bread shrinks a little from the sides of the pan.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on January 05, 2009

      55

      This is a fantastic bread recipe. I made this recipe exclusively for the two years I lived overseas in a remote area where I had to make my own bread. The potatoes make for a superior flavor and rise. This has none of the heavy yeast flavor or aroma that many white breads have. It has good body and texture while remaining soft and light. The potato and liquid measurement I used was 3 medium potatos, mashed with enough of the cooking water to equal 2 cups of mixture. I first saved aside 1/2 cup of the cooking water to soften the yeast in before adding it to the 2 cups of potato mixture, sugar, flour.. etc.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2011

      55

      I've made this bread twice in a week already. Thanks to the other comments left on here clarifying how much potato water to use (2 cups for the given recipe) making this delicious bread was a breeze, and even better the second time. My wife loves the salt/sugar balance. I would personally use just a bit less salt if you prefer your bread just a tad on the sweeter side.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007

      45

      The taste and texture was great, But the ingredients were not very clear. The first time I made it I added way to much water. Depending on how much water you boil your potatos in between 1 1/2-2 1/2 cups of the potato water is sufficient.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato Bread

    Serving Size: 1 (1465 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1784.4
     
    Calories from Fat 153
    58%
    Total Fat 17.0 g
    26%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 3516.8 mg
    146%
    Total Carbohydrate 356.0 g
    118%
    Dietary Fiber 18.1 g
    72%
    Sugars 16.0 g
    64%
    Protein 46.6 g
    93%

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