Farmhouse Potato Bread

Farmhouse Potato Bread by Tony van Roon

"Moist, light loaves, perfect with Apple Butter. They are even better the day after baking."
Makes 2 loaves


      1/2  lb potatoes, peeled and cut into 1-inch pieces
        2  cups milk
        8  Tbs (1 stick) unsalted butter, room temperature
      1/4  cup sugar
        1  Tbs salt
        1  envelope dry yeast
        5  cups (about) all-purpose flour

Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl.

Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm (105 - 115°F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups flour. Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs butter.l Add dough, turning to coat entire surface. Cover bowl with towel. Let dough rise in warm draft-free area until doubled in volume, about 1-1/2 hours.

Punch dough down. Knead until smooth, about 1 minute. Return to bowl. Cover and let rise until doubled in volume, about 1-1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400°F. Place bread in oven. Reduce temperature to 375°F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving.