| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/2 |
c |
Lukewarm water |
| 3 |
tb |
Flour |
| 1 1/4 |
c |
Onion, pureed |
| 1/2 |
c |
Potato, pureed |
| 2 |
tb |
Salt |
| 2 |
c |
Water |
| 9 |
c |
Flour |
| 2 |
ts |
Caraway seed |
INSTRUCTIONS
Put yeast, lukewarm water and 3 tablespoon flour in mixing bowl and let
stand for 30 minutes. In large bowl put onion puree, potato puree, salt,
and water. Add yeast, 7 cups flour, and caraway seeds. Beat well, mixing
and adding flour until dough is no longer sticky. Turn out on floured board
and knead until dough is smooth and elastic. Put dough into greased bowl
and cover. Let rise in warm place until doubled in bulk. Punch down and
shape into 3 round loaves. Put loaves into greased 10 inch round pans to
rise. Cover and let rise almost doubled. Preheat oven to 400°. Brush tops
of bread with water and bake for 1 hour until crusty. Cool on racks.
NOTES : Yummy, Yummy! Makes 3 loaves. Try this with Cheese or Potato Soup.
Recipe by: Sauce It! Garden Way Books
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”