| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Potato, peeled boiled |
| & mashed | ||
| 1 | Pk Yeast, active dry | |
| 1/2 | t | Sugar |
| 4 1/2 | c | Flour |
| 1 | t | Salt |
| 1 | T | Olive oil |
| 1 | Peel, boil and mash the | |
| potatoes you should have | ||
| 2 cups. Reserve | ||
| The water. Cool to lukewarm. | ||
| 2 | Meanwhile, in a small bowl | |
| combine the potato water | ||
| yeast and 1/2 | ||
| 2308 | GMT |
INSTRUCTIONS
ts sugar, stirring to combine. Let the mixture proof (foam up) 8 to 10 minutes. 3. In a large bowl of an electric mixer fitted with a dough hook or beaters, combine 4 cups of the flour and the salt. Add the cooled mashed potatoes and the yeast mixture. Beat the dough at medium speed 5 to 8 minutes. The dough will be wet and sticky. Add up to 1/2 cup more flour. The dough will be somewhat wet and sticky. Beat in the oil. 4. Lightly coat a large bowl with vegetable oil. Scrape the dough into the bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight. 5. The next day, punch the dough down and proceed with the desired topping and specific baking instructions. Source: Great Good Food by Julee Rosso Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 25 FEB 95 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2557
Calories From Fat: 175
Total Fat: 20.2g
Cholesterol: 0mg
Sodium: 2369.3mg
Potassium: 2607.7mg
Carbohydrates: 514.7g
Fiber: 27.9g
Sugar: 7.2g
Protein: 71.3g