Amish Potato Bread

Potato bread dough is tougher to rise than other types. In the winter, my house is hardly warm enough to rise bread at-all. I remedy the situation by rising dough in a warm dryer or in front the woodstove to catch the warm flow of air.

This fluffy, potato bread is great with a steaming bowl of brothy soup.

Amish Potato Bread
2 ¼ tsp rapid rise yeast
1/3 cup sugar
3/4 cup warm water
6 Tbsp butter, melted

1 cup potato, mashed
1 ½ tsp salt

4 ¼ cups bread flour
2 eggs

1. Swell yeast, sugar and water for 10 minutes.

2. Meanwhile, mash together butter, potato and salt with a hand masher.
3. In a large bowl, combine flour and eggs. Add yeast mixer. Add potato mixer.
4. Knead dough until it is soft and elastic (5 minutes). Place in a greased bowl. Cover with greased plastic wrap. Allow to double in size.
5. Punch dough down. Divide into two loaves or 16-20 breadrolls. Place in greased baking pans, cover with greased plastic wrap. Allow to rise 1-2 hours.
6. Bake rolls 20 minutes or loaves 25-30 minutes. Top turns golden brown.

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