| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Bread | 12 | Servings | |
INGREDIENTS
| 1 | c | Leftover mashed potatoes |
| 1 | c | Boiling water |
| 2 | tb | Shortening |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 1 | Envelope dry yeast | |
| 1/4 | c | Water |
| 4 1/2 | c | Sifted flour; about |
INSTRUCTIONS
Date: Thu, 07 Mar 1996 12:41:30 -0800 From: Gerald Edgerton <[email protected]> Here are two other Irish bread recipes that use potatoes that I got from the Cookbook USA. Combine mashed potato and boiling water, blending well to make sure there are no lumps of potato. Add shortening and stir to melt; add sugar and salt. Cool to lukewarm. Soften yeast in the lukewarm water, add to first mixture. Stir in the flour, adding a bit more if necessary, to make a soft, smooth dough, firm enough to be easily handled. Knead on a floured board until smooth, then place in a large bowl. Brush the top with melted shortening and cover. Let rise in warm place until doubled in bulk. Knead again and shape into 2 loaves. Place in greased bread tins, cover and let rise again until doubled. Bake in a 375 degree oven for about 45 minutes, or until bread tests done. Remove from tins and cool on a wire rack. Brush tops with melted butter if a soft crust is desired. This bread keeps well without drying out. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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