| 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 <jerrye@wizard.com>
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.
MC-RECIPE@MASTERCOOK.COM
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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