Try this Pennsylvania Dutch Potato Bread recipe, or contribute your own.
Suggest a better descriptionScald milk, then add sugar, butter, salt, and mashed potatoes. Let cool until lukewarm. In a large bowl, dissolve yeast in water. Add the cooled milk mixture, then whole wheat flour and 1 cup of white flour. Beat 2 minutes with mixer. Stir in 6 to 7 more cups of white flour until dough leaves the sides of bowl. Turn onto a lightly floured surface. Knead lightly until dough forms a smooth ball. Place in a greased bowl. Turn once to grease top of dough. Cover and let rise in a warm place away from drafts until doubled, 1 1/2 to 2 hours. Punch down and let rise until doubled again. Turn onto floured surface and divide dough into three equal parts. Cover and let rest 10 minutes. Form three loaves and place in greased bread pans that have been sprinkled with cornmeal (about one tablespoon per pan). Bake at 350° for 40 to 45 minutes. Remove from pans and place on rack to cool.
Makes 3 loaves.
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Serving Size: 1 Recipe (2870g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 11883 | ||
Calories from Fat: 10210 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1134.5g | 1513 % | |
Saturated Fat 713.6g | 3568 % | |
Monounsaturated Fat 292.8g | ||
Polyunsanturated Fat 45.8g | ||
Cholesterol 3001.5mg | 924 % | |
Sodium 8485.3mg | 293 % | |
Potassium 3302.2mg | 87 % | |
Total Carbohydrate 408.5g | 120 % | |
Dietary Fiber 45.5g | 182 % | |
Sugars, other 363g | ||
Protein 89.9g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11883
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