German Potato Sweet Bread
1 c mashed potatoes
1-1/2 c potato water (I remove this amount from the water I use to boil the potatoes before draining the potatoes)
1/2 c milk
1/2 c sugar
1-1/2 Tbsp active dry yeast
1 Tbsp salt
1/4 c butter, soft
4 eggs, beaten
1/2 tsp nutmeg
8-10 c bread flour, will vary
1-1/2 cups brown sugar
1 Tbsp cinnamon
1/3 c butter, soft
1 cup raisins (opt)
In extra large bowl, mix together the mashed potatoes, potato water, milk, sugar, yeast, salt, butter, eggs, and nutmeg. Mix in enough flour to make a soft dough. Turn dough out onto floured table and knead for five minutes, only adding flour 1/4 of a cup at a time if needed.
Place dough in a large greased bowl. Lightly greased the top of dough and cover with plastic wrap or clean kitchen cloth. Let dough rise in warm place for 2 hours or until doubled.
Make the filling by mixing together the brown sugar, cinnamon, and butter in a small bowl.
Punch down dough. Turn out onto floured table and knead until smooth.
For cinnamon roll loaves
You can either roll these into cinnamon roll type loaves, or roll and cut like a cinnamon roll and then seal off the top and bottom to make into a sweet roll, as I have done. If you are going to make them into loaves, divide the dough into 3 equal parts, rolling into a 12×8 inch rectangle. Spread with the brown sugar filling, roll each up and then pinch off the ends and tuck in edges. Place each into a greased loaf pan. Bake at 350 degrees F for about 50 minutes or until done.
For individual rolls
If you want to make into rolls like shown in the picture, roll into a cinnamon roll loaf and then cut like a cinnamon roll with each piece being 1/4-1/2 inch thick, depending on the size of roll you desire. Take the top and seal up, and then flip it upside down and seal the other side.
Place on a greased cookie sheet pan and let rise for another 10 minutes. Bake at 350 for about 20 minutes or until lightly browned.
Carefully remove hot bread from loaf pans. Some of the brown sugar filling will leak out and it will be very hot. Let bread cool completely before serving or freezing.
Bread made with mashed potatoes are notoriously moist and soft!