| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 1 |
md |
Potato |
| 1 |
tb |
Active dry yeast |
| 1 |
ts |
Granulated sugar |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
Shortening (melted) |
| 1/4 |
c |
Honey |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Salt (up to) |
| 4 1/2 |
c |
Bread flour (I use Gold Medal brand) |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:18:01 +0200
From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))
Cook potato in boiling water to cover until tender. Drain and reserve 1/2
cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast
and sugar. Let stand 5 minutes.
Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add
the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4
cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in
flour until dough is no longer sticky and feels silky smooth. I add about 3
cups of flour initially and add "sprinkles" of flour, kneading in between,
until the dough is soft and silky feeling and no longer sticky. Humidity
plays a BIG part in breadmaking; on humid days you'll need more flour
because the flour will have picked up moisture from the air...on dry days
you'll need less flour. Trust your fingers, they'll tell you when the dough
is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round
pans (DO NOT use larger pans or the ones in the middle won't get good and
done).
Cover and refrigerate up to 4 days. Cover and let rise in a warm place
1-1/2 hours or until doubled.
Bake in a preheated 375-degree oven for 15-20 minutes, or until golden
brown.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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