Pennsylvania Potato Bread
Source of Recipe
www.turkeyhill.com
List of Ingredients
31/2 cups milk
6 tablespoon sugar
6 tablespoon butter
2 teaspoon salt
1/2 cup mashed potatoes
2 packages. dry yeast
1/2 cup lukewarm water
3 cups whole wheat flour
7 to 8 cups white flour
3 tablespoon cornmeal Recipe
Scald milk, then add sugar, butter, salt, and mashed potatoes. Let cool
until lukewarm. In a large bowl, dissolve yeast in water. Add the cooled
milk mixture, then whole wheat flour and 1 cup of white flour. Beat 2
minutes with mixer. Stir in 6 to 7 more cups of white flour until dough
leaves the sides of bowl. Turn onto a lightly floured surface. Knead lightly
until dough forms a smooth ball. Place in a greased bowl. Turn once to
grease top of dough. Cover and let rise in a warm place away from drafts
until doubled, 1½ to 2 hours. Punch down and let rise until doubled again.
Turn onto floured surface and divide dough into three equal parts. Cover and
let rest 10 minutes. Form three loaves and place in greased bread pans that
have been sprinkled with cornmeal (about one tablespoon per pan). Bake at
350° for 40 to 45 minutes. Remove from pans and place on rack to cool. Makes
3 loaves.
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