I got this recipe here and made it. It is very good with a crunchy crust.It makes two loaves. You could freeze one to bake later or divide the recipe in half.
Old Fashioned Potato Bread (from yahoo answers)
1 med. potato, peeled and diced (about 陆 cup mashed, plus 0.1 cup)
2 pkgs. dry yeast
2 tbsp. butter or margarine
2 tbsp. sugar
2 tbsp. salt
1 c. milk
5 1/2 to 6 c. all-purpose flour
Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour. Gradually stir in enough of the remaining flour to make a stiff dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Yield 2 loaves.Anyone know a yeast Bread recipe, no baking powder?
Basic Bread
1 1/2 cups warm water (105潞 to 115潞F)
1 package Fleischmann's庐 Active Dry Yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine, softened
4 cups all-purpose flour (4 to 4 1/2 cups)
Cooking Spray
1.Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 2 cups flour. Stir to make smooth batter. Gradually stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Spray dough with cooking spray; cover with bowl; let rise 20 to 30 minutes.* (see notes)
2.Punch dough down. Divide dough into 2 equal portions. Roll each to 11 脳 7-inch rectangle. Roll up tightly from short end; pinch seam and ends to seal. Place, seam side down, in two 7 1/2 脳 2 1/2 脳 3 1/2-inch loaf pans coated with cooking spray. Cover; let rise in warm, draft-free place until doubled (1/2-inch over top of pan), about 1 hour.
3.Bake at 375潞F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks.
Blueberry Peach Loaf
2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
4 teaspoons sugar
1 package Fleischmann's庐 Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches
1.Preheat oven to 375潞F.
2.In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130潞F); stir into dry ingredients. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
3.Roll dough to 11 脳 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 脳 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4.Bake at 375潞F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
If you want any more my program has 30 bread recipes email me %26amp; I will send the whole lot of them to you.
Try this one:
http://www.foodnetwork.com/food/recipes/鈥?/a>
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