Grandma's Potato Bread
1 med potato, peeled and fine chopped
1 quart water
2 packs dry yeast
2 Tbls flour
3 cups flour
2 Tbls shortening
1 tsp salt
1 cup sugar
8-10 cups flour
Cook the potato in the water until done. Mash well and add 2 Tbls flour to water and let cool. When cool add 2 packs yeast and 3 cups flour, stir and let stand over night. When ready to make dough, add 2 heaping Tbls.shortening, 1 tsp salt and 1 cup sugar to water mixture. Add 8-10 cups flour or as much as needed, and knead dough, I use a Kitchen aid Mixer for this, until all flour is incorporated in dough. HY and knead until dough is smooth and doesn't stick to hands. Place in a greased bowl, turning dough to cover all surfaces with grease, and let rise until doubled in bulk. Punch down the dough and knead for about 5 minutes and divide into loaves. Place into greased pans and let rise again until dough is at top of pans. Slash tops if desired and bake at 350 Degrees for 35-45 minutes or until loaves sound hollow when tapped on bottom. This dough also makes great dinner rolls. Roll balls of dough about 1-1/2" in diameter and place in baking pan. Let raise and bake at 350 until done, about 30 minutes. Remove loaves from pans and rub butter on tops of loaves let cool totally before storing I have also made cinnamon rolls with it. This recipe doesn’t half very well, due to fact it was an old recipe where nothing was measured exactly and will vary due to humidly on different days.
Will make four to six loaves.
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