Paulette Vickery's Recipes

Shaker Potato Bread

breads, vegetables

2 pkg dry yeast
5 1/2 cup flour
1 cup milk
1 each stick butter
1 cup sugar
1/4 teaspoon salt
3 each eggs
1/2 cup mashed potatoes

Combine yeast, and 2 cups flour in large bowl. Combine milk, butter, sugar, and salt, and heat until just warm, stirring occasionally. Add to dry mixture. Stir in eggs and potatoes. Beat until thoroughly combined, about 4 minutes. Add enough remaining flour to make a moderately stiff dough. Turn out dough, onto a floured surface. Knead, 8-10 minutes, until smooth and elastic. Place dough in greased bowl, turning once to grease entire surface. Cover, and let rise until double in bulk, about 1 1/2 hours. Punch down. Divide dough into 2 parts. Cover, and let rest 10 minutes. Shape dough into 1 1/2 inch balls. Place in 2, 9 inch, greased cake pans. Let rise until dough is light, 45-60 minutes. Bake at 375 degrees, 20-25 minutes. Remove from pan and cool on rack. Dough can also be baked in 3 loaf pans. Raisins, nuts, or candied fruit, can be addded. A simple glaze can also be used, if desired.

Yield: 12 servings

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