Bernard Clayton's Potato Bread (adaptation)

Recipe by CobraLimes
READY IN: 1hr 5mins
YIELD: 2 loaves




  • Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
  • Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
  • After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
  • Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
  • Pour the butter/potato mixture into the mixing bowl with the flour mixture.
  • Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
  • Knead with the dough hook for 10 minutes.
  • (dough will remain slightly sticky).
  • Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
  • When fully risen, punch dough down and move to a floured surface.
  • Slice into 2 equal pieces.
  • Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
  • With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
  • Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
  • Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
  • During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
  • When fully risen, place both loaves in preheated oven and bake for 15 minutes.
  • After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
  • Remove from oven and immediately and carefully place on racks to cool.