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Granny White
Potato Bread
2
1
cups warm potato water (water in which peeled potatoes have been boiled)
scant tbsp (or 1 packet) active dry yeast
3
1
3
tbsp sugar
tbsp salt
cups unbleached all purpose flour
2
2
tbsp. melted shortening, cooled until just warm
1/2 to 3 cups unbleached all−purpose flour
To soften yeast, in a large mixing bowl combine potato water and
yeast. Allow yeast to proof. Stir in sugar, salt, and 3 cups flour.
Beat well to develop gluten. Stir in shortening.
To make a soft dough, gradually add 2 1/2 to 3 cups flour.
Turn out on a floured surface and knead until smooth. Place in a
greased bowl, turning dough once to grease the top. Cover and let
rise until doubled in bulk, 1 to 1−1/2 hours. Knead dough down in
bowl. Divide dough in half. Shape into balls and place in
well−greased round pans. Cover and let rise until almost doubled,
4
5 to 60 minutes. Before baking, dust loaves lightly with flour.
Bake at 400F for 35 to 40 minutes. Cool on wire racks. Makes 2
354
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