Farmhouse Potato Bread
	1/2 lb Potatoes, peeled and cut into 1-inch pieces
	1/4 c Sugar
	1 tb Salt
	2 c Milk 1 Envelope dry yeast
	8 tb (1 stick) unsalted butter, room temperature
	5 c (about) all-purpose flour
	Makes 2 loaves
	Place potatoes in small saucepan. Cover with cold salted water. Simmer
	until very tender, about 10 minutes. Drain. Force hot potatoes through
	sieve into large bowl.
	Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring
	to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm
	(105 - 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups
	flour. Knead dough on generously floured surface until smooth and elastic,
	adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs
	butter. Add dough, turning to coat entire surface. Cover bowl with towel.
	Let dough rise in warm draft-free area until doubled in volume, about 1-1/2
	Punch dough down. Knead until smooth, about 1 minute. Return to bowl.
	Cover and let rise until doubled in volume, about 1-1/2 hours.
	Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough
	down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared
	pans. Cover pans with towel. Let dough rise until level with tops of
	pans, about 45 minutes.
	Position rack in lower third of oven and preheat to 400 F. Place bread in
	oven. Reduce temperature to 375 F. Bake until loaves are rich golden
	brown and sound hollow when tapped, about 30 minutes. Cool in pans 5
	minutes. Transfer to racks and cool completely before serving.

	Print This Recipe


INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ