|Title:||MacGregor Potato Bread|
3 1/2 c milk
6 T sugar
6 T shortening or butter
2 t salt
1/2 c instant mashed potatoes- dry
2 pckgs. active dry yeast
1/2 c warm water
10 to 11 c flour
3 T cornmeal
|Directions:||Scald milk; pour into large bowl and stir in sugar, shortening, salt and instant potatoes. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add yeast and 4 c flour to milk mixture. Beat 2 minutes with electric mixer at medium speed, or until batter is smooth. Mix in just enough of remaining flour, a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of bowl. Let dough rest 10 to 15 minutes. Knead until smooth, about 10 minutes. Place in greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; cover and let rise again until doubled, about 45 minutes. Turn on to board and divide in 3 equal parts; round up in balls, cover and let rest 10 minutes. Grease 3 loaf pans. Sprinkle bottoms and sides of pans with cornmeal (1 T to each pan). Shape dough into loaves; place in pans, cover and let rise until doubled, 50 to 60 minutes. Bake in 375F oven for 45 minutes or until loaves are rich brown and have a hollow sound when tapped with fingers. Remove from pans; cool on wire racks.