Grandma Velma’s Irish Potato Bread
Makes 2 loaves
2 Tbsp sugar
4 tsp salt
2 pkg dry yeast
6-8 C flour, divided
1 ½ C prepared mashed potatoes
½ C water
1 ½ C Milk
½ C butter (1/2 stick)
- In mixing bowl combine sugar, salt, yeast, and 1 ½ C of the flour; set aside.
- In a 2 qt sauce pan add potatoes, water, milk, and butter. Heat over low, stirring often until very warm and combined.
- Very slowly stir liquid mixture into dry mixture.
- Add eggs and beat for 2 minutes.
- Stir in 3 ¼ C of the flour to make soft dough.
- Turn dough onto floured board and knead for 10 minutes.
- Knead in additional 1 ½ C of the flour.
- Shape into big dough ball and place in lightly greased bowl, turning to coat dough.
- Cover with towel or plastic wrap and let rise 1 hour.
- Punch down. Turn onto floured board. Cut dough in half. Cover again and let rest 15 minutes.
- Place each half into large, greased loaf pan and gut 2 gashes across top with serrated knife. Cover and let rise and additional hour. Preheat oven to 400°.
- Brush top of loaves lightly with milk.
- Bake 40 minutes, or until golden brown.
- Turn out from pan and cool on wire rack. Let cool before cutting.
· Recipe can be used to make dinner rolls as well. About 3 ½ - 4 doz.
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