This bread is a perfect
complement to the Irish Stew.

Old-Fashioned Potato Bread

• 1-1/2 cups water
• 1 medium potato, peeled and cubed
• 1 cup buttermilk or sour milk
• 3 tablespoons sugar
• 2 tablespoons margarine or butter
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 2 packages active dry yeast
• All-purpose flour

1. In a saucepan combine the water and potato. Bring to boiling. Cook, covered, about 12 minutes or untill very tender. Do not drain. Mash potato in the water. Measure the potato-water mixture. If necessary, add additional water to make 1-3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, margarine or butter, and salt. Heat or cool as necessary to 120 to 130 degrees F.

2. In a large bowl combine 2 cups of the all-purpose flour and the yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining 6 to 6-1/2 cups of all-purpose flour as you can.

3. On a lightly floured surface, knead in enough of the remaining 6 to 6-1/2 cups of all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (45 to 60 minutes).

4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in the additional all-purpose flour. Place in prepared loaf pans, flour side up. Cover and let rise until nearly double (about 30 minutes).

5. Bake in a 375 degrees F oven for 35 to 40 minutes or till done (if necessary, cover with foil the last 15 minutes of baking to prevent overbrowning). Remove bread from pans and cool on a wire rack. Makes 2 loaves (32 servings).

Make-Ahead Tip: Prepare and bake bread. Cool completely. Place in freezer bag and freeze up to 2 weeks.

Nutrition facts per serving: 98 calories, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 151 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 1%calcium, 7% iron.