| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
sm |
Potato |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Warm water (use potato cooking water) |
| 1/2 |
c |
Flour |
| 1 |
tb |
Sugar |
| 2 |
tb |
Warm water |
| 1 1/2 |
c |
Flour |
| 1/3 |
c |
Scalded; cooled milk |
| 2 |
tb |
Oil |
| 2 |
c |
Flour; or more |
INSTRUCTIONS
From: Sue Cummings <sec@cyberport.net>
Date: Mon, 7 Aug 1995 16:32:38 GMT
Peel, slice and cook one small potato. Puree or blend with sugar, salt, 1
cup warm water (use potato cooking water) and 1/2 cup flour. Cover and let
stand in very warm place (95 to 120 deg) for 24 hours. You can do this in
an electric frying pan set very low, a food dehydrator, warm oven, yogurt
maker or behind the wood stove (the authentic way).
Pour the above mixture into a warm bowl and add 1 Tbs sugar, 2 Tbs warm
water, and 1-1/2 cups flour. Beat well by hand. Cover and let stand in a
warm place for 24 hours.
Then add 1/3 cup scalded, cooled milk, 2 Tbl oil and 2 or more cups flour.
Knead 5 minutes, adding flour as necessary. Place in well-greased loaf
pan, turning loaf to grease top. Cover, let rise 24 hours or until double
in size. Bake at 375 deg for about 45 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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