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Scald milk and combine with 1/2 cup reserved cooking liquid from cooking potatoes.
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Combine liquids and potato with shortening, butter, salt and sugar in a small bowl. Set aside to cool to room temperature.
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Meanwhile, combine yeast and warm water in the bowl of a stand mixer . Set aside for 10 minutes until foamy.
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When potato mixture has cooled, combine it with yeast mixture. Add flour and knead, using the dough hook until smooth and glossy, about 7 minutes.
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Transfer dough to a well greased bowl, cover with plastic wrap, and allow to rise for 1/2 hour.
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Grease a 9X5X3 inch loaf pan.
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Punch dough down, knead slightly and place into loaf pan. Cover, and allow to rise until doubled, about 45 minutes.
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Preheat oven to 350 degrees. Bake 35-45 minutes until bread is golden brown and sounds hollow when tapped.
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Remove from oven and allow to cool for 15 minutes in pan before turning out on a wire rack and cool completely.