CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
1 |
|
Med Potato |
1 |
qt |
Water |
1 |
c |
Yeast |
1 |
c |
Water, lukewarm |
2 |
ts |
Cinnamon |
1/2 |
ts |
Cloves |
1 |
c |
Sugar |
1 |
lb |
Raisins |
1 |
tb |
Butter |
|
|
Flour |
INSTRUCTIONS
Pare and boil the potato in the quart of water, mash and mix sufficient
flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
of lukewarm water and combine with the batter. Cover and set in a warm
place and let rise for 4 hours. Add the rest of the ingredients and knead,
adding flour as needed. Be careful not to get dough too stiff. Let stand
for 2 hours, then form into loaves, place in bread pans and let rise until
light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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