This is from my baking day. The potato rolls are in the big square pan.
This is the bread recipe that I have found produces a light and excellent textured bread no matter what. The flavor is very good and goes great with butter and jam. It keeps for a few days without going stale due to the potato. But what I really love is to make it into rolls. We try to have rolls with every dinner and this recipe makes enough to last us a weeks worth of rolls. I put mine into a big Pyrex baking pan and find the rolls turn out better when nudged up against each other. It takes a few more minutes to bake that way but I like them better.
The recipe comes from a book I picked up at a yard sale for the ridiculous price of $2.00. I usually wont pay that much for a book but I really wanted this one.
Better Homes and Gardens
Old Fashioned Home Baking
Old Fashioned Potato Bread
1 1/2 cups water
1 Medium potato, peeled and cubed
1 cup buttermilk or sour milk (make this by adding 1 tbs vinegar to the milk and let sit while the potato is boiling) I also use just regular milk and it turns out fine but without some of the flavor
3 tbls sugar (I have used 4 tbls before, and sometimes use brown sugar to give it more flavor)
2 tbls butter
2 tsp salt
6 to 6 1/2 cups all purpose flour
2 packages active dry yeast (I use three)
all purpose flour
In a saucepan combine the water and potato. Bring to a boil. Cook, covered, about 12 minutes or till very tender. Do not drain. Mash potato in the water. Measure water mixture and add more water to make 1 3/4 cups if necessary. Return to saucepan and add buttermilk/sourmilk, sugar, butter, and salt. Heat or cool as necessary to 120 to 130. In a large bowl combine 2 cups flour with the yeast and mix well. Add liquids all at once and beat with an electric mixer on low to medium speed for 30 seconds scraping bowl. Beat on high for 3 minutes. Using a spoon stir in as much of the flour as you can.
On a lightly flour surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 min total). Shape into a ball. Place in a greased bowl. turn once so that the top of the dough is covered with the fat so it wont form a skin. Cover and let rise in a warm place till double in size (45-60 min)
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in the additional all purpose flour. Place in pans flour side up, cover and let rise till nearly doubled, about 30 min.
Bake in a 375 oven for 35 to 40 min or till done. If necessary cover with foil the last 15 min of baking to prevent over browning. Remove bread from pans and cool on a rack. Makes two loaves
Prepare as above only when shaping before second rise divide into 12 roll balls for each half of dough and lightly dip tops of balls in the flour. Place evenly on greased baking sheets just far enough that rolls don't touch. Cover and let rise till nearly double. About 30 min. Bake in a 375 oven for 20 to 25 min or till golden brown.