It's been awhile since I've done a What's Cookin' post. Today's recipe is for Rustic Potato Bread. What makes it rustic? The fact that I made it into a ball and slashed an X in the top. Hehe.
And maybe that it uses lard. Just a wee bit. If you're opposed to lard, you can substitute shortening. But I've been keeping lard in the house for a while now because I'm evil and prefer things like lard and real butter and bacon. And I think it makes this bread taste wonderful!
The way I make this bread is with leftover mashed potatoes. No matter how hard I try to not have too many leftovers of mashed potatoes, I always seem to have at least some. We won't really eat them as leftovers, so this recipe is perfect to use them up. I love finding little bits of pepper in the bread from the potatoes. I think it's charming.
If you don't have leftovers you can boil one potato and mash it. Reserve 1/2 cup of the cooking liquid and use it in place of the boiling water.
The recipe I used says it makes one loaf, but it turned out to be a giant monster loaf the first time. So now I split the dough in two and get two generous loaves out of it.
Rustic Potato Bread
1 C mashed potatoes
1/2 C boiling water
1 C milk
1 1/2 Tbs lard (or shortening)
1 1/2 Tbs butter
1 1/2 tsp salt
1 Tbs sugar
1 Tbs yeast
1/3 C warm water
5 C flour
Mix potatoes with boiling water to reconstitute. Scald milk and combine with potato mixture in mixing bowl. Add lard, butter, salt and sugar, then allow to cool to room temperature.
Meanwhile, combine yeast and warm water and set aside until foamy. When potato mixture is cooled add yeast mixture. Add in the flour and knead (by hand or mixer) until smooth.
Allow to rise in a large, greased bowl about 30 minutes. Punch down and form into loaf/loaves by forming into balls and slashing tops or placing in 9x5 loaf pans. Allow to rise again until doubled, about 45 minutes.
Bake at 350 degrees for about 30 minutes or until golden and bread sounds hollow when tapped.