Thursday, December 15, 2011

Irish Potato Bread

You'll Need
  • 1/4 cup warm water
  • 3 tsp.yeast
  • 1 1/2 cups milk
  • 3 T butter
  • 1 cup mashed potatoes at room temperature
  • 4 T sugar
  • 2 tsp. salt
  • 6 cups flour
  • 1 egg (for glaze)
Directions
If You Have A Food Processor pour warm water into the bowl. (The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. )
Sprinkle the yeast over the water and mix at low speed.
Let stand for five minutes.
Slowly mix in milk, potatoes, salt and sugar.
Gradually mix in flour.
Mix on high for about a minute or two.
The dough should turn into a ball and roll around the processor.
If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time. (Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.)
After Your Dough Is Made transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours).
Grease 2 loaf pans and pre-heat oven to 375°F.
Punch down dough and divide into two pieces.
Shape each piece into loaf shape and place in greased pans.
Cover pans with clean towel and let rise till doubled (about 1 hour).
Use a pastry brush to brush beaten egg over the tops of the loaves.
Bake for 40-45 minutes or until golden brown.


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