Harvest Potato Bread
8 (3” diameter) (1 c. volume) clay flowerpots
shortening
1 pkg. active dry yeast
1/2 c. warm water
1-1/3 c. margarine
1 c. milk
1 c. mashed potatoes
2/3 c. sugar
1 tsp. salt
5-6 c. flour
2 eggs
To season flowerpots; wash pots; thoroughly grease insides of pots with shortening. Place on 15-1/2 x 10-1/2” jelly roll pan. Bake at 375 degrees for 10 minutes. Cool.
Dissolve yeast in water. Heat margarine with milk over low heat until margarine is melted. Combine with potatoes, sugar and salt; mix well. Cool to lukewarm. Add yeast and 3 c. flour; mix well. Blend in eggs. Stir in enough remaining flour to form soft, sticky dough. Cover; let rise in warm place until double in volume, about 1 hour. Stir down dough. Chill until double in volume, about 1 hour. Divide dough into eight pieces. Place dough in well greased pots. Bake at 350 degrees for 50 minutes.
Variation: Substitute greased 10” tube pan for flowerpots. With tip of knife, make a slight indentation or “track” around top of bread 1” in from edge. Bake at 350 degrees for 65-75 minutes or until brown.
NOTE: Only bake breads in new clay flowerpots which have never been used for any other purpose.
Larger clay pots may be used by baking the greased pots about 5-10 minutes longer for seasoning pot.
Any recipe for bread may be baked in clay pots. Place tin foil or wax paper on the bottom for ease in removing baked product.
