Auntie Ém's Potato Bread
1 med potato, peeled and fine chopped
1 quart water
2 packs dry yeast
2 Tbls flour
3 cups flour
2 Tbls shortening
1 tsp salt
1 cup sugar
8-10 cups flour
Cook the potato in the water until done. Mash well and add 2 Tbls flour to
water and let cool. When cool add 2 packs yeast and 3 cups flour, stir and let
stand over night. When ready to make dough, add 2 heaping Tbls. shortening, 1 tsp
salt, and 1 cup sugar to water mixture. Add 8-10 cups flour or as much as
needed, and knead dough until all flour is incorporated in dough. Hand-knead
until dough is smooth and doesn't stick to hands. Place in a greased bowl,
turning dough to cover all surfaces with grease, and let rise until doubled
in bulk. Punch down the dough and knead for about 5 minutes and divide into
loaves. Place into greased pans and let rise again until dough is at top of
pans. Slash tops if desired and bake at 350 Degrees for 35-45 minutes or
until loaves sound hollow when tapped on bottom. This dough also make great dinner
rolls. Roll balls of dough about 1-1/2" in diameter and place in baking pan.
Let rise and bake at 350 until done, about 30 minutes. Remove loaves from pans
and rub butter on tops of loaves Let cool totally before storing.
Will make four to six loaves.
Print This Recipe
INFORMATION
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
|