Hearty Potato Bread

Our second son, Chris, became stricken with Trigeminal Neuralgia this summer. It’s disabling facial pain that can be triggered by many foods, scents or loud sounds. To encourage him to eat, I began baking bread for him.  It’s one of the few things that is bland enough, and doesn’t have any nasty additives.

Potato Bread

1 package active fast rising yeast

1 12oz can of evaporated milk + water to equal 2 1/4 cups liquid

6 cups of flour (your choice here, I use Hecker’s Flour)

1 1/2 tsp salt

1/3 cup sugar (again, your choice – I use ‘Sugar in the Raw’)

1 stick salted butter or margarine + 4 tbs canola oil

1  cup dry organic potato flakes

Grease 3 small or 2 large pas.

Melt the butter in a microwave safe mug and add the oil. Measure the flour into a large bowl, and put 1 cup of it into a smaller bowl. Into the smaller bowl, place the rest of the dry ingredients, including the packet of yeast.  Warm the milk +water to 110 – 115 degrees. Rinse the mixing bowl in hot water and dry.

Place the small bowl of dry ingredients into the mixing bow. Add the warmed milk- water mixture, the melted  butter/margarine & oil, and whisk until smooth. There may be a few a few small lumps from the dried potato. Begin mixing your dough, either in your stand mixer or by hand. Stir in as much flour as you are able, and then knead in the rest. Knead the dough until it is smooth and elastic.

Divide the dough into either 3 small loaves or 2 large ones, and set to rise in a warm place. (I preheat my oven to the lowest setting, place the loaves to rise, then turn off the oven)

When dough has doubled, preheat the oven to 350 degrees (if you are raising the dough there, REMOVE IT FIRST!)

Bake for 20 minutes, cover lightly with foil and continue baking for 15 minutes for small loaves, 20 for large loaves.

Turn onto a cooling rack and cover until cooled.

There you have it. My recipe for homemade potato bread

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