| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Breads |
14 |
Servings |
INGREDIENTS
| 1/2 |
c |
Potatoes, mashed |
| 2 |
c |
Water, 100 degrees |
| 2 |
ts |
Salt |
| 1 |
oz |
Yeast (1 tbsp dry) |
| 3 |
c |
Flour |
|
|
Additional flour approx 2 cups |
INSTRUCTIONS
Wash, peel & boil potatoes and mash well or use left-over mashed potatoes
to the same weight. Place potatoes in a large mix bowl. Add water at 100
degrees. Add salt and yeast. Turn mixer on at medium and beat well. Add 3
cups flour and beat another 2 minutes. Remove bowl from mixer, cover and
let rise for 30 minutes. Mixture will be well proofed. Return bowl to mixer
and beat for 2 minutes. Add additional flour until a soft dough is formed.
Knead lightly and divide dough into 3 oz portions. Roll in a round shape
and flatten. If using a griddle, place on a floured surface to rise,
covered, 30-45 minutes. Place on a griddle at moderate heat and when done
on one side, turn and continue cooking the other side, in the same manner.
If baking, place on a baking sheet with corn meal sprinkled on it, covered,
to rise 30 - 45 minutes. . Bake at 400 degrees about 15- 20 minutes til
lightly browned and hollow sounding.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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