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Idaho® Potato Bread

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Recipe courtesy of Michael Ballon, Castle Street Café, MA

Yield: 2 loaves

Ingredients

• 2 Idaho® potatoes shredded or 2 cups Idaho® mashed potatoes
• 2/3 cup water (to cook potatoes in)
• 4 tablespoons brown sugar
• 2/3 cup butter
• 4 teaspoons salt
• 2/3 cup brown sugar
• 1 cup dry powdered milk
• 4 eggs, beaten
• 6 cups flour
• 2 tablespoons Yeast

Directions

1. If using raw potatoes, shred the two potatoes and cook in 2/3 cup water until soft-about 5 minutes. Reserve the remaining water to add to yeast in step 3. Mash cooked potatoes, and let cool. Or you may simply use any leftover mashed potatoes, no water needed.
2. Mix butter, salt, brown sugar, and dry milk, and add beaten eggs. Set aside
3. Drain water off of the cooked potatoes and add it to the yeast and brown sugar, mix together.
4. Add yeast mixture to egg arid butter mixture, then add the mashed potatoes, and flour.
5. Knead mixture well, let rise 1 hour, punch down dough, then form into loaves, and let rise again.
6. Bake 375ºF for 1 hour