Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Potato water; warmed |
| 1 pack | Active dry yeast |
| 3 tablespoons | Sugar |
| 1 tablespoon | Salt |
| 3 cups | All-Purpose Flour; Unbleached |
| 2 tablespoons | Shortening; melted |
| 2½ cup | All-Purpose Flour; Unbleached |
| 2 larges | Potatoes; diced |
Combine yeast with warm potato water and let foam.in large mixing bowl.
Stir in sugar,salt and 3 cups flour. Beat well to develop gluten. Stir in cooled melted shortening . Add remaining 2½ to 3 cups flour gradually.
Turn dough out on a floured surface and knead 8 to 10 minutes. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1 ½ hours.
Knead dough down in bowl. Divide dough in half. Shape into balls and place in well-greased rounded pans. Cover and let rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves lightly with flour.
Makes 2 loaves.
Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks.
Lou&Sally Eisenberg <sparky@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe