Potato bread (single loaf)

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I adapted this from a Better Homes & Gardens recipe from my old BHG cookbook. The original was for two loaves, but we don't eat bread that fast. It's easier to make a single loaf when I need it. Here's the halved recipe. 




  INGREDIENTS

  • 1 small potato, peeled and cubed
  • 1 cups water 
  • 1 package active dry yeast 
  • 3-31/2 cups all-purpose flour 
  • 1 1/2 tablespoons sugar 
  •  1 tablespoon shortening 
  • 1/2 tablespoon salt 
  • All-purpose flour or cornmeal (optional)
PROCEDURE 
Oven 375 

In a medium saucepan cook potato in the water about 10 minutes or til tender; do not drain. Cool cubed potato mixture to 110° to 115°. Set aside 1/4 cup of the cooking liquid. Mash potato in the remaining liquid; add enough warm water to make 1 cup mashed potato mixture. 

In a large mixer bowl soften yeast in the reserved 1/4 cup potato liquid. Add mashed potato mixture, 1 cup of the flour, the sugar, shortening, and salt. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. With a stand mixer I use a paddle attachment and run at medium high speed for 2 minutes. 

Stir in as much of the remaining flour as you can mix in with a spoon or your dough hooks attachment. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (about 1 hour). 

Punch down; turn out onto a lightly floured surface. Cover; let rest 10 minutes. Shape into a loaf. Place in greased 8x4x2-inch loaf pan. Cover; let rise till nearly double (about 35 minutes). 

If desired, brush top with a little water and dust lightly with additional flour (traditional) or cornmeal. I prefer to brush the top of the loaf with butter after baking. Bake in a 375° oven for 40 to 45 minutes or till bread tests done, covering with foil the last 15 minutes of baking to prevent over browning. Remove from pans; cool on a wire rack.

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