Yield: 12 Servings
|1 cup||Leftover mashed potatoes|
|1 cup||Boiling water|
|1||Envelope dry yeast|
|4½ cup||Sifted flour; about|
Date: Thu, 07 Mar 1996 12:41:30 -0800 From: Gerald Edgerton <jerrye@...> Here are two other Irish bread recipes that use potatoes that I got from the Cookbook USA.
Combine mashed potato and boiling water, blending well to make sure there are no lumps of potato. Add shortening and stir to melt; add sugar and salt. Cool to lukewarm. Soften yeast in the lukewarm water, add to first mixture. Stir in the flour, adding a bit more if necessary, to make a soft, smooth dough, firm enough to be easily handled. Knead on a floured board until smooth, then place in a large bowl. Brush the top with melted shortening and cover. Let rise in warm place until doubled in bulk. Knead again and shape into 2 loaves. Place in greased bread tins, cover and let rise again until doubled. Bake in a 375 degree oven for about 45 minutes, or until bread tests done. Remove from tins and cool on a wire rack. Brush tops with melted butter if a soft crust is desired. This bread keeps well without drying out.
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