Boil potato until soft. Save 1/4 cup of the water the potato was boiled inand cool to lukewarm.
Mash potato and measure out 1/2 cup.
Add 2 Tbsp sugarand the yeast to the lukewarm potato water, stir to dissolve. Stir in mashedpotato and set mixture aside to double in bulk.
Scald milk, add salt and coolto lukewarm.
Melt butter and cool.
In large warm mixing bowl (rinse with hot water and dry before using), beateggs.
Remove 1 Tbsp of eggs to use for brushing tops of loaves.
Graduallybeat in sugar, then melted butter.
Combine egg and yeast mixtures.
Add 1 1/3 cups of the flour and 1/4 cup milk.
Beat untilcompletely mixed.
Add another 1 1/3 cups flour and beat till blended.
(Allingredients should be in your dough now except for the last of the flour youwill be kneading with.) Turn out the dough on floured board.
Add last 1 1/3cups flour* and knead dough till smooth and elastic, 75 to 100 times.
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and letrise in warm place. When double in bulk, punch down, divide dough into 2round balls and place on 2 oiled pie pans or in oiled bread pans.
Allow it todouble in bulk (about 1 hour).Preheat oven to 350 degrees.
Brush loaves with beaten eggs.
Bake for 35-45minutes or until brown and done. They may be frozen.
* Additional flour may have to be added to make a soft dough.
Dough should besmooth not sticky after kneading is complete. – – – – – – – – – – – – – – – – – –
“I remember making bread with my grandmother and she used the potato to bloom the yeast.Her recipe was in pounds of flour and scoops of shortening and it made 60 buns.Thanks for the memories”
“Thanks so much.My mother was born and raised in Hawaii and this recipe was the best I’ve found since I was enjoying a huge slab of it as I watched the sunrise in Hilo Bay 30 years ago.”
” a vey nice bread thank you for posting this dee”