5 g (1/ 4 oz) active dried yeast
75 ml (3 fl oz) warm potato water
2 tbls (25 g) sugar
1/2 stick (2 oz) 50 g butter, slightly softened
3 medium eggs
2 tsp salt
175 g (6 oz) cooked and mashed potatoes
2/3 cup (150 ml) 1/4 pt boiled and cooled milk
5 3/4 cup (700 g) bread, or self raising (self rising) flour
75 ml (3 fl oz) warm potato water
2 tbls (25 g) sugar
1/2 stick (2 oz) 50 g butter, slightly softened
3 medium eggs
2 tsp salt
175 g (6 oz) cooked and mashed potatoes
2/3 cup (150 ml) 1/4 pt boiled and cooled milk
5 3/4 cup (700 g) bread, or self raising (self rising) flour
method
1. Lightly grease two 23cm X 13cm (9in X 5in) loaf tins. In a large bowl stir the yeast into the warm water at a temperature of about 110°F (45°C) and leave to soften and froth.
2. Stirring constantly, add the sugar, butter, eggs, salt, potatoes and milk, then beat all to a smooth batter.
3. Add the flour a little at a time to make a stiff dough.
4. Turn on to a lightly floured board, cover with a tea cloth and leave to rise for 10 minutes.
5. Remove the tea cloth and knead the dough until smooth for about eight minutes, and return to the large bowl, cover and leave to rise in a warm place until it has doubled in size, about 2 hours. Knead the dough with your knuckles, then divide into equal parts and shape into the loaf tins and again leave to rise for a further 60 minutes.
6. Bake in the oven Gas mark 5, 375°F (190°C) until golden brown and the loaves sound hollow when tapped with your fingers.
7. Turn out of the tins and cool on the rack.
2. Stirring constantly, add the sugar, butter, eggs, salt, potatoes and milk, then beat all to a smooth batter.
3. Add the flour a little at a time to make a stiff dough.
4. Turn on to a lightly floured board, cover with a tea cloth and leave to rise for 10 minutes.
5. Remove the tea cloth and knead the dough until smooth for about eight minutes, and return to the large bowl, cover and leave to rise in a warm place until it has doubled in size, about 2 hours. Knead the dough with your knuckles, then divide into equal parts and shape into the loaf tins and again leave to rise for a further 60 minutes.
6. Bake in the oven Gas mark 5, 375°F (190°C) until golden brown and the loaves sound hollow when tapped with your fingers.
7. Turn out of the tins and cool on the rack.
serving amount
makes 2 loaves
rate this recipe
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
