Southern Potato Bread

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Southern Potato Bread

 

1 medium potato

1/4 cup vegetable oil

1/4 cup granulated sugar

1 tsp. salt

1 tsp. granulated sugar

1 tbsp. dry yeast

1/4 cup lukewarm water

1 egg

1/3 cup milk

3 to 3 1/2 cups all-purpose flour

vegetable oil

melted butter

 

Peel potato, cut in chunks and boil until soft. Reserve water. Mash potato and

add 1/2 cup potato water. Stir in vegetable oil, 1/4 cup sugar and salt; mix

well. Add remaining 1 tsp. sugar and yeast to lukewarm water. Stir until

dissolved. Set for 5 minutes until foamy. Add to potato mixture. Beat egg

lightly and combine with milk. Add to potato mixture. In a large bowl, combine

potato mixture and flour. Blend well to make a soft dough. Turn out on floured

board and knead until smooth and elastic, about 10 minutes, using additional

flour if necessary. Place in a greased bowl and turn dough over so both sides

are greased. Cover tightly with plastic wrap and set in a warm place to rise

until double in bulk. Punch down and knead lightly. Shape into a loaf and place

in a greased 9 x 5-inch pan. Brush top with vegetable oil. Cover with plastic

wrap and let rise until double in bulk. Preheat oven to 400 degrees. Bake loaf

for 25 to 35 minutes until it sounds hollow when tapped. Turn out on wire rack

to cool. Brush top with melted butter. Do not slice until completely cool. Makes

1 loaf.