BREADS - POTATO BREAD

Makes 2 loaf

1 medium potato [the size of your fist]

2 ½ cups boiling water

¼ cup warm water

2 packages active dry yeast

2 tablespoons unsalted butter or shortening, at room temperature

2 tablespoons sugar

1/3 cup skim milk power

5 to 6 cups unbleached all-purpose flour

2 teaspoons salt

Flour, for dusting work top

Vegetable oil, for coating bowl

Shortening, for greasing pans

Water or melted butter, for brushing loaves

Wash and thoroughly scrub the potato, then cook in the boiling water until soft (approximately 10 minutes).  Drain, reserving 2 cups potato water.  Peel the potato, mash, and set aside to cool.  Extra potato water can be refrigerated and used in any yeast recipe for added nutritive value and tenderizing power.

DOUGH

In a large bowl sprinkle the yeast over the ¼ cup warm water; stir to dissolve.  Stir together the cooled mashed potato and butter and add to the bowl together with the 2 cups reserved potato water.  Add the sugar, milk powder, 5 cups flour, and salt.  Stir until the dough comes away from the sides of the bowl, adding more flour ¼ cup at a time if necessary.  Potato dough will remain a little sticky.

Turn out the dough onto a floured surface and knead, adding more flour if necessary, until the dough feels smooth and elastic (8 to 10 minutes).

RISING

Transfer the dough to a clean, oiled mixing bowl and turn to coat.  Cover and set aside until the dough doubles in volume.  Punch down, cut in half, shape into two balls, and allow to rest, covered, for 10 minutes.

SHAPING

Press down each ball and shape into a pan loaf (see Journey of a Loaf).  Place in 2 greased 8- to 9-inch loaf pans, cover, and set aside to proof until the breads come up above the tops of the pans.  Dust with flour and cut a deep slash down the length of each loaf. 

BAKING

Bake in a preheated 375F oven until the bread has a hollow sound when the bottom is tapped with your fingertips (about 50 minutes).  The sides should feel firm.  If necessary, return the bread to the oven for an additional 5 to 10 minutes.  If using tiles or an oven stone, finish the bread on them for an additional 5 to 10 minutes.  Remove from the pans and let cool on wire rack.

MY NOTE:  (1) I use only 1 tablespoon of yeast (2) I bake my loaves for about 45 minutes. 

From Secrets of A Jewish Baker by George Greenstein.