This Roadside Potato Bread recipe makes three loaves. With the popularity of bread makers, not as many people are making bread from scratch. This recipe is worth the effort. This bread includes the word roadside because it was once popular at roadside inns and taverns.
Yield: 3 loaves
Today’s Quote: “No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden.” – – Thomas Jefferson
3 1/2 cups milk
6 Tablespoons sugar
6 Tablespoons of butter
2 teaspoons salt
1/4 cup instant mashed potatoes
2 packages of dry yeast
1/2 cup warm water (110 to 115 degrees)
10 -11 cups of flour
3 Tablespoons cornmeal
Scald milk, and pour into a large bowl.
Stir in sugar, butter, salt, and instant mashed potatoes.
Allow it to cool to a lukewarm temperature.
Sprinkle yeast in warm water and stir to dissolve.
Add yeast and 4 cups of flour to the milk mixture. Beat with mixer for 2 minutes.
Continue to add and mix in the remaining flour, a little at a time. Mix in with your hands when the dough gets too hard for the mixer.
Stop adding flour when dough leaves the sides of the bowl.
Turn dough onto a lightly floured board. Cover and let rest for 15 minutes.
Knead dough until smooth.
Place dough into a greased bowl, and turn it to grease the entire dough.
Cover and let rise until about double in size.
Turn the dough back onto a board and divide it into 3 equal parts. Cover and let rest for 10-15 minutes.
Grease three loaf pans.
Dust inside of pans with cornmeal.
Place dough on loaf pans. Cover and let rise until doubled in size, about one hour.
Pre-heat oven to 375 ° F.
Bake in the oven for 45 minutes, or until the crust is golden brown.
Remove bread from pans, and allow to cool on a wire rack.
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