Mashed Potato Sweet Bread
The Holiday's always brings out the nostalgia in me-missing my family in Michigan, and having all the relative at my house for the holiday- I love cooking for them all(18) at the holidays every year at my home when I lived there. Now only 4 of us here in Las Vegas. I love everyone together. :(
More old recipes are coming -so look for them!
2 pkg(envelopes) active dry yeast
3 Tbspgranulated sugar
1/2 clukewarm potato water
1 cmashed potatoes
1/2 tspground ginger
6extra large eggs,beaten
1 1/2 cgranulated sugar
7 call purpose flour
How to Make Mashed Potato Sweet Bread
- Stir yeast and 3 Tablespoons sugar into potato water until dissolved. Add mashed potato and ginger. Cover and let rise in a warm place until doubled in bulk.
Heat milk with butter and salt in a small saucepan until butter is melted. Cool to lukewarm.
- Reserving a little beaten egg to use as egg wash later, beat remaining eggs until light. Gradually beat in 1 1/2 cups sugar. Combine yeast and egg mixtures, blending well. Stir in 2 cups flour. Add milk and beat until well blended. Add 2 more cups flour; beat 5 minutes, Gradually stir in more flour until dough is stiff enough to knead.
- Turn out on a floured surface and knead about 10 minutes, adding only enough flour to prevent sticking. Put dough in a large, oiled bowl; turn once; cover with greased wax paper and let rise until double in size. Punch down; put on floured board and divide into 4 parts. Place in four loaf pans, or make braids or round loaves and place on greased baking sheets. Cover lightly with greased wax paper. Let rise in warm place until doubled.
- Mix reserved egg with 1 teaspoon water and brush on loaves, sprinkling with sugar if desired. Bake at 350^ for 40-to- 50 minutes, until done.