1/2 lb Potatoes, peeled and cut
-into 1-inch pieces
2 c Milk
8 tb (1 stick) unsalted butter,
-room temperature
1/4 c Sugar
1 tb Salt
1 Envelope dry yeast
5 c (about) all-purpose flour
Moist, light loaves, perfect with Apple Butter. They are even better
the day after baking.
Makes 2 loaves
Place potatoes in small saucepan. Cover with cold salted water.
Simmer until very tender, about 10 minutes. Drain. Force hot potatoes
through sieve into large bowl.
Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan.
Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let
cool to warm (105 – 115 F). Sprinkle yeast over mixture, then stir
in. Mix in 4 cups flour. Knead dough on generously floured surface
until smooth and elastic, adding more flour if stick, about 10
minutes. Grease large bowl with 2 Tbs butter.l Add dough, turning to
coat entire surface. Cover bowl with towel. Let dough rise in warm
draft-free area until doubled in volume, about 1
1/2 hours.
Punch dough down. Knead until smooth, about 1 minute. Return to bowl.
Cover and let rise until doubled in volume, about 1 1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough
down. Cut into 2 pieces. Shape each piece into loaf; transfer to
prepared pans. Cover pans with towel. Let dough rise until level
with tops of pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400 F. Place
bread in oven. Reduce temperature to 375 F. Bake until loaves are
rich golden brown and sound hollow when tapped, about 30 minutes.
Cool in pans 5 minutes. Transfer to racks and cool completely before
serving.
Yields
2 Servings