Potato Bread

2 pkg active dry yeast or 2 cakes compressed yeast *
1 cup potato water
1 cup fresh mashed potato
2 tbs sugar
2 cups milk, scalded and cooled
3 tbs butter or margarine or peanut oil
2-1/2 tsp salt
About 8 cups sifted all-purpose flour

* Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed.

Sprinkle dry yeast or crumble cakes into potato water. Let stand a few minutes; then stir until dissolved. Add potato, sugar, milk, oil, salt and half the flour. Beat until smooth. Add enough more flour to make a stiff dough that will not stick to bowl. Turn out on floured pastry cloth or board and knead until smooth and satiny. Put in greased bowl; turn once, cover and let rise until doubled (about 1 hour). Shape in 3 loaves and put in greased 9 x 5 x 3 loaf pans. Let rise until doubled. Bake in 350F oven about 40 minutes.

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Cajun Country -- New Iberia, Louisiana