This recipe comes from a Jewish Baker who said it was the Sabbath Bread of Jewish neighborhoods of pre-World War II. It was originally Potato Bread. The Onions were added at a later date. Since then, I have added chopped tomatoes with green chilies! (Rotelle) This bread became a Sunday favorite.

Ingredients

27 serv.

red potatoes, with skins on and mashed↗3 cups
onions↗2 cups
finely chopped
active dry yeast (2 packages )↗1⁄2 ounce
water, warm↗2 cups
honey↗3 tablespoons
powdered milk↗1 cup
salt↗3⁄4 tablespoon
oil3 tablespoons
(10 ounce) cans chopped tomatoes and green chilies (Rotel)2
white self rising flour↗8 cups
eggs, beaten↗2
beaten

Step-by-step instructions

1
Boil potatoes until very tender.
2
Drain and mash, (with skins) until very smooth. Let cool until lukewarm.
3
Dissolve yeast in 2 cups warm water. Then add honey, milk powder, salt, oil, potatoes, onions, and Rotel. Stir well to mix. Then add 3 cups flour and stir well. Add remaining flour 1/2 cup at a time until you have a stiff dough.
4
On lightly floured surface knead in enough flour so that dough is no longer sticky. Knead well until elastic.
5
Place dough in greased bowl and let rise until double in size. Then punch down and form 3 loaves. To make buns, form dough into 3" round buns.
6
Place loaves in 3 greased loaf pans and let rise again until double. Then brush on egg wash.
7
Bake in a pre-heated oven at 350°F for 50 minutes or until bottom of loaves sound hollow. Remove from pans. Let cool on racks.
8
For buns, place on greased baking trays and let rise. Brush with egg wash. Bake buns for 30 minutes. Enjoy!

Source: food.com

Original recipe ↗

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