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Roadside Potato Bread Recipe

Description: This 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.

Yield: 3 loaves


  • 3 1/2 cups milk

  • 6 Tablespoons sugar

  • 6 Tablespoons of butter

  • 2 teaspoons salt

  • 1/4 cup instant mashed potatoes

  • 2 packages dry yeast

  • 1/2 cup warm water (110 to 115 degrees)

  • 10 -11 cups flour

  • 3 Tablespoons cornmeal

Preparation  Directions:

  1. Scald milk, and pour into a large bowl.

  2. Stir in sugar, butter, salt and instant mashed potatoes.

  3. Allow to cool to lukewarm temperature.

  4. Sprinkle yeast on warm water and stir to dissolve.

  5. Add yeast and 4 cups of flour to the milk mixture. Beat with mixer for 2 minutes.

  6. Continue to add and mix in remaining flour, a little at a time. Mix in with your hands when the dough gets too hard for the mixer.

  7. Stop adding flour when dough leaves the sides of the bowl.

  8. Turn dough onto a lightly floured board. Cover and let rest for 15 minutes.

  9. Knead dough until smooth.

  10. Place dough into a greased bowl, and turn it to grease entire dough.

  11. Cover and let rise until about double in size.

  12. Turn dough back onto a board and divide into 3 equal parts. Cover and let rest for 10-15 minutes.

  13. Grease three loaf pans.

  14. Dust inside of pans with cornmeal.

  15. Place dough on loaf pans. Cover and let rise until doubled in size, about one hour.

  16. Pre-heat oven to 375 F.

  17. Bake in oven for 45 minutes, or until crust is a golden brown.

  18. Remove bread from pans, and allow to cool on a wire rack.

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