Potato Breadbreads 3 potatoes 1 yeast cake 2 tablespoon shortening 2 tablespoon sugar 1 tablespoon salt 6 1/2 cup sifted flour Cook pared potatoes in boiling water until tender; mash in liquid and heat 2 cups to lukewarm. Crumble yeast in 1/4 cup of the liquid. To remaining liquid add shortening, sugar and salt. Add softened yeast and 1/2 of the flour. Beat; add remaining flour gradually. Knead on floured board until thoroughly elastic. Place in bowl, cover and let rise. When doubled in bulk, divide into 2 parts, shape into loaves and place in greased pans. Let rise again until doubled in bulk. Bake in a 375 degree oven for 45 minutes or until bread shrinks from sides of pan. Makes 2 (llb) loaves. |
