Old-Fashioned Potato Bread

This recipe is from an undated vintage Fleishmann’s Yeast cookbook.

(Makes 2 loaves)

1 Medium potato water
Hot tap water
2 packages Fleischmann’s Active Dry Yeast
2 tbs softened Fleishmann’s margarine
2 tbs sugar
1 tbs salt
1 cup warm milk
6.5 to 7.5 cups unsifted flour

Pare and dice potato; boil in water to cover until tender, about 20 minutes. Drain; reserving liquid. Add hot tap water to potato liquid to make 1 cup; cool to warm. Mash potato; set aside.

Pour warm potato water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add margarine, sugar and salt. Stir in pashed potato, warm milk and 3 cups of flour; beat until smooth. Place in greased bowl, turning to grease the top. Cover; let rise in warm place, until doubled, about 35 minutes.

Punch dough down; turn over in bowl; cover and let rise another 20 minutes.

Punch dough down. Turn out onto lightly floured board; divide in half. Roll each half to a 14x9in rectangle. Shape into loaves. Place in 2 greased loaf pans. Cover; let rise in warm place until doubled in bulk, about 50 minutes.

Dust loaves with flour. Bake 375 F  for 35-40 minutes or until done. Remove from pans and allow to cool on wire racks.

*I used leftover mashed potatoes that were already salted so I left out the salt in the dough.

*I substituted olive oil for margarine but butter would substitute, as well.

*If you are new to baking bread the best way to know when your loaf is done is to temp check, a simple meat thermometer will do. 190 F is what you want.