| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hand made, Breads | 2 | Servings | ||
INGREDIENTS
| 2 | c | Potato water; warmed |
| 1 | pk | Active dry yeast |
| 3 | tb | Sugar |
| 1 | tb | Salt |
| 3 | c | All-Purpose Flour; Unbleached |
| 2 | tb | Shortening; melted |
| 2 1/2 | c | All-Purpose Flour; Unbleached |
| 2 | lg | Potatoes; diced |
INSTRUCTIONS
Combine yeast with warm potato water and let foam.in large mixing bowl. Stir in sugar,salt and 3 cups flour. Beat well to develop gluten. Stir in cooled melted shortening . Add remaining 2 1/2 to 3 cups flour gradually. Turn dough out on a floured surface and knead 8 to 10 minutes. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1 1/2 hours. Knead dough down in bowl. Divide dough in half. Shape into balls and place in well-greased rounded pans. Cover and let rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves lightly with flour. Makes 2 loaves. Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks. Lou&Sally Eisenberg <sparky@netgate.net> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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