Katrin Ray Shumakov
There is a lot of science behind why potato bread is so light and airy. Potatoes contain a lot of potassium, making yeast rise faster. Potato starches absorb more water than wheat starches, leading to a moist texture. Beyond the science, however, is the fact that potato bread has always been a favorite of Southern bakers simply because it is delicious, easy to make, and it is an easy-keeper – it stays fresher longer than the traditional all-wheat bread. Potato bread is a creative way to use up leftover mashed potatoes or that last remaining spud from the 5 lb. sack. When making this recipe, be sure and melt your shortening, sugar, and salt over a low-heat, stirring constantly until melted. This recipe makes two loaves, so you can serve one and freeze the other, or share with a friend.
How to Make It
Step 1
Cook potatoes in boiling water to over 10 minutes or until tender. Drain potatoes, reserving 1 cup liquid (add water to make 1 cup, if necessary). Mash potatoes; add reserved liquid to potatoes, and set aside.
Step 2
Dissolve yeast in warm water; let stand 5 minutes, and set aside. Beat eggs; add enough milk to eggs to equal1 cup liquid, and set aside.
