Potato White Bread

Potato White bread

• 13 oz Baking potatoes
• 3 Tablespoons brown sugar -- Firmly Packed
• 1 Tablespoon yeast
• 4 1/2 Cups Unbleached White flour or AsNeeded
• 3 Tablespoons butter -- Melted And Cooled
• 2 Teaspoons salt

Scrub potatoes, Slice And Boil in water to Cover

Until Soft. Place The

potatoes And Cooking water in Blender Container And Add water to BringMeasure to 3 Cups; Puree And Transfer to Large Bowl.Stir in brown sugar And Cool to Lukewarm. Sprinkle yeast Over, Stir to Dissolve And Let Rest at RoomTemperature 45 Minutes. Stir in 1 1/2 Cups of The

flour And Beat Vigorously

About 3 Minutes Until Air Bubbles Form. Stir In

butter And salt, Beat

Well And Gradually Add 1 - 1/2 Cups of The Remaining flour. Let Rest at RoomTemperature 45 Minutes. Mound Remaining flour on Board, Turn Dough Out And,Using a Steel Baker's Scraper, Knead in The flour

Until Dough is Stiff Enough to Knead by hand. Adding Additional flour AsNeeded to Prevent

Sticking, Knead 3 to 5 Minutes. Dough Will be SoftAnd Slightly Sticky.

Divide Into 2 Equal Portions, Knead Briefly, FormInto 2 Loaves And Place In

• 2 Oiled Loaf Pans. Cover With Tea Towel And Let Rise in a Warm Place 45Minutes or Until Almost Double in Size. Place In

Oven, Turn Heat to 350

Degrees f And Bake 45 Minutes or Until bread Tests Done. Turn Out Onto WireRack, Turn Right Side up And Cool.

Enjoy.

=References

contributed by "World Recipes Y-Group"