Potato Bread (Pennsylvania Dutch Style) | Just A Pinch Recipes

Name: Potato Bread (Pennsylvania Dutch Style) | Just A Pinch Recipes
Total time: 285 min
Ingredients: 1 medium potato, peeled and cut into cubes (about 1/2-2/3 cup mashed); 1/2 cup(s) water; 1/3 - cake yeast (from a 2 ounce cake) ---or--- 1 1/4-ounce packet active dry yeast (see note below about yeast); 1 teaspoon(s) sugar; 3/4 cup(s) warm water (110 to 115 degrees f); 6 1/2 - 7 cup(s) bread flour (approx. 1 2- pound bag + more for kneading); 1 tablespoon(s) sugar; 1 1/4 teaspoon(s) salt; 2 tablespoon(s) butter, melted; 2 - 2 1/2 cup(s) warm water (part of which is potato cooking liquid); - cornmeal (for dusting baking sheet); 2 - 3 tablespoon(s) additional melted butter to brush on finished loaves

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Nothing beats the smell of bread baking in the oven. This recipe makes 2 nice size round loaves. The bread is chewy with a nice crust. Perfect to serve with you

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Ingredients

1 medium potato, peeled and cut into cubes (about 1/2-2/3 cup mashed)
1/2 cup(s) water
1/3 - cake yeast (from a 2 ounce cake) ---or--- 1 1/4-ounce packet active dry yeast (see note below about yeast)
1 teaspoon(s) sugar
3/4 cup(s) warm water (110 to 115 degrees f)
6 1/2 - 7 cup(s) bread flour (approx. 1 2- pound bag + more for kneading)
1 tablespoon(s) sugar
1 1/4 teaspoon(s) salt
2 tablespoon(s) butter, melted
2 - 2 1/2 cup(s) warm water (part of which is potato cooking liquid)
- cornmeal (for dusting baking sheet)
2 - 3 tablespoon(s) additional melted butter to brush on finished loaves