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I love bread.  I love making bread.  It is a therapy for me.  I am not sure if it is in the making of it or in the smell of it baking.  Oh how that smell brings back good memories.  Memories of a mother kneading each batch, memories of "helping" her.  Memories of eating a slice of the best hot bread, with home made jam.  Oh what heaven.  It still is, but now it is me making the bread, and my kids getting a slice of  the hot bread, fresh from the oven.  They beg for it.  They cant wait for the bread to come out of the oven, because they know that they will get a slice.

This recipe came from my mom.  It is one that she always made for us at home.  A loaf never lasted long.  It never lasts very long in my family either.  I have halved the recipe she gave me so that I can make it in my Kitchen Aide.  But I will give instructions for doing it by hand.  This recipe takes a bit of practice to get the texture just right.  I will also give instructions for making raisin bread out of it.  It makes really good raisin bread.  A loaf in my house lasts one day.  I know that you will love this recipe as much as we do.  This is a little long, but don't be afraid to make it.  It really isnt hard, at all.

POTATO BREAD

Combine the first 5 ingredients in a large bowl, or your mixer bowl.  Cool to about 90 °.  In a small bowl mix together the water and yeast.  Soften yeast for 5 minutes.  Add the yeast and eggs to the cooled milk mixture.  Mix well.  Add 4 cups of flour to the milk mixture.  You want just enough flour to make a batter.  Mix well and then let sit for 10-15 minutes.  IF YOU ARE USING A MIXER:  add 4 to 5 cups more flour and using your kneading attachment, mix well with your mixer.  You should be able to handle all of the flour.  Mix on a slow speed, so that the flour won't fly out of the bowl.  Slowly increase speed on the mixer to a good kneading speed,  I go to about 5 or 6.  Knead for at least 5 minutes.  The more you knead it, you will be developing the gluten.  IF YOU ARE KNEADING BY HAND: on a nice flat surface, that is comfortable to knead from, use the remaining flour and make a nice well to place the batter.  Dump the batter into the well, and mix the remaining flour into the batter.  Knead the dough for about 10 minutes, or longer to develope the gluten. When you are done kneading, remove the dough to a well greased bowl.  Place in a warm place to knead.  This bread has several raising times.  It makes it nice and light.  Raise for 45 minutes, or until when you lightly touch the dough you get a slight indentation.  Punch down and then raise for 20 minutes more.  Punch down again and let rest for 10 minutes.  This makes it easier to form into a loaf.  Divide into 2 balls.  Form your loaves and place in your pans.  Let rise until double in size.  Heat oven to 350 °, and bake for 40-45 minutes.

Raisin Bread

When you mix in the last addition of flour, add the raisins.  Raise bread per directions above.  Before you form the loaves of bread, roll the dough into a rectangle.  Sprinkle with the cinnamon.  Beginning at the smaller side of the rectangle, roll into a nice loaf.  Place in loaf pans and let rise until double.  Bake at 350 for 40-45 minutes.
 
 
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this page last updated 06-17-99