Francine's Texas Cuisine
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Old Fashioned Potato Bread
Instant mashed potato Make potatoes for 2 servings, as label directs, using liquid and omitting butter and seasoning. Measure 1 cup. In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, and 3 1/2 cups flour. With electric mixer at medium speed, beat until smooth, 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour if needed. Turn out onto lightly floured board. Knead until smooth elastic, small blisters appear on surface, about 10 minutes. Place in greased large bowl; turn over. Cover with towel; let rise in warm place until double, about 1 hour. Turn dough onto lightly floured pastry cloth or board. Divide in half. Roll out one half into a 16x8 inch rectangle. Roll up from one end. Press ends even, pinch to seal, and tuck under loaf. Place seam side down, in greased 9x5x3 inch loaf pan. Brush surface lightly with some melted butter. Repeat with other half of dough. Let loaves rise in warm place, until tops are rounded, about 1 hour. Set oven rack at lowest level. Preheat over to 400 degrees. Bake for 30-40 minutes, or until deep golden brown and loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks, brush tops with remaining butter. Cool. Makes 2 loaves.
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