Lets make Potato Breads

Due to technical difficulties this is a re-release of Potato Breads video cancelled 6/26/2019

Old Fashioned Potato Breads

You will need

5 eggs
2 cups mashed potatoes
1 cup sugar
1 Tablespoon salt
1 cup shortening or lard
2 cups luke warm water or potato water
3 tablespoons yeast
10 cups Flour of your choice to start

Proof yeast by mixing it into water with a pinch of sugar.
Into the bowl of your stand mixer combine eggs and sugar and beat well.
Add lard, salt and yeast/water and mix until well combined.
Add flour to the bowl 2 cups at a time beating well between additions.
Change to dough hook and continue mixing until dough is pulling away from the bowl.
Turn out onto floured board and knead until elastic. (you may add small amounts of flour to help with stickiness) This should take around 10 minutes and when done the dough should be smooth, elastic and not sticky.
Place dough in a buttered bowl and allow to rise 2 hours or until double in size. Remember to cover with a damp tea towel and place in warm, draft free area.

At this time, preheat oven to 350 F.

Punch down your dough by placing your hand down into the dough, and form into loaves. Place in buttered pans. Allow to rise again for 30 minutes.

Score tops of loaves and bake until golden brown and sounds hollow when tapped.

Alternatives:

Clover leaf rolls – for each roll, pull off a small amount of dough and roll into a ball. Make 18 balls. Place 3 balls in each cup of a muffin tin that was buttered.

Hamburger Buns - Pat dough out to approximately ½ inch thickness. Using a wide mouth canning ring, press directly down into dough, Pull straight up again and go to next open space and repeat. Remove each round and place on parchment paper lined cookie sheet. Allow to rise for 30 minutes, then bake for 18 to 25 minutes, or until golden brown.

Sticky Buns – roll dough out to ½ inch thickness in a rectangle approximately 18” by 10”. Sprinkle over top of dough a mixture of light brown sugar and cinnamon. Dot top with softened butter. Sprinkle over top walnut pieces, or pecan pieces. Beginning on the long side, roll dough tightly across whole width. Seal edge by brushing dough with water and press together. Cut into 1 inch rounds and place cut side down into cups of a muffin tin, Cook 18 to 25 minutes. Remove from oven and allow to stand for at lest 10 minutes on a wire rack. Mix together softened butter, powdered sugar, a small amount of vanilla, and 2 to 3 Tablespoons of maple syrup. Drizzle over top of rolls and serve.