| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Irish |
Breads |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 4 3/4 |
c |
To 5 3/4 cups unsifted flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
pk |
Dry yeast |
| 1 |
c |
Potato water |
| 1/2 |
c |
Margarine |
| 2 |
|
Eggs, room temperature |
| 1/4 |
c |
Mashed potatoes, room temperature |
| 1 |
c |
Seedless raisins |
INSTRUCTIONS
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
undissolved yeast. Combine potato water and margarine in saucepan. Heat
over low heat until liquid is warm - the margarine does not need to melt.
Gradually add to dry ingredients and beat for 2 minutes at medium speed
with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2
cup flour, or enough flour to make a thick batter. Stir in raisins and
enough additional flour to make a soft dough. Turn out onto floured board.
Knead until smooth and elastic, about 10 minutes. Place in greased bowl,
turning dough to grease. Cover and let rise until doubled in bulk. Punch
dough down. Turn out onto lightly floured board. Divide dough into 4 equal
pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. Put
2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch
loaf pans. Cover. Let rise in warm place, free from draft until doubled in
bulk. Bake in preheated 375 F oven for 35 minutes, or until done. Remove
from pans and cool on wire racks.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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