Polish Potato Bread

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Ethnicity
Slavic  
Base Type
Grain  
Course
Side Dish  
Preparation Time
30-60 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Polish Okregly Chleb Kartoflany, very good white bread, Large Loaves  
Source
 
Source Description
 
Last Modified
2011-02-24  
User
Joyce McGuire



Ingredients
                
1 c
scalded milk

1 c
mashed Potato, baking

6 T
sugar

4 T
butter, unsalted

6 c
flour, all purpose

2 ea
beaten egg

5 t
yeast

1/2 c
warm water

2 t
salt


Directions
After scalding milk, add mashed potatoes, sugar and butter. Let cool slightly.

Dissolve yeast in water in separate bowl.

Combine half of the flour, salt and eggs to milk mixture. Stir well. When you can put your finger in comfortably, add the yeast mixture. Stir well.

Cover with damp cloth and let rise 1.5 hours. 

Stir down, add remaining flour. Knead. Place in oiled bowl, turn over and let rise till doubled.

Punch dough down and shape into two round loaves. Let rise till double then slash an "x" on top with sharp knife, sprinkle with a little flour if desired. 

Let rise till doubled. Bake in preheated 350 degree oven for 30 to 45 minutes.  Bread will be light brown and sound hollow when bottom is tapped.

Optional: Shape loaves in bread pans.