Dusty potato bread

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

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