| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Active dry yeast |
| 1/4 |
c |
Warm water |
| 6 |
c |
Whole wheat flour |
| 2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Mashed potato up to 1 1/2 cups |
| 1 |
c |
Hot potato water |
| 2 |
tb |
Honey |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Plain yogurt or buttermilk |
INSTRUCTIONS
Dissolve yeast in warm water. Combine flour and salt; make a well in the
center of the mixture. Blend together egg, mashed potatoes, potato water,
honey and oil. Combine baking soda and yogurt or buttermik; add to egg
mixture. Pour mixture into well of flour and salt; blend thoroughly. Turn
onto lightly floured surface and knead 10 minutes. Cover and let rise 1 1/2
to 2 hours, until a 1/2-inch hole in dough made with a wet fingertip
remains. If the hole fills in slightly, give the dough more time to rise.
Deflate gently. Let rest 10 minutes. Shape into loaves and let rise until
almost doubles, about 45 minutes. Bake at 350 degrees for approximately 1
hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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