Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- · 2 pkt Active dry yeast
- · ½ cup warn potato water
- · 3 tbl Sugar
- · 1 cup Mashed Potatoes
- · 1/8 tbl ground ginger
- · ½ cup Milk
- · 2 tsp salt
- · 6 Eggs
- · 2 tsp Salt
- · 6 Eggs
- · 1 ¾ cup Sugar
- · ½ cup Butter
- · 8 cup Flour, (8to 10)
- =
Directions
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. Add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. Turning to grease top of dough. Cover; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. NOTES: Use bread pans, and not free form. Reduce baking time, bread tends to burn