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Potato Broth Bread




Source of Recipe


Internet


List of Ingredients




cups warm potato water
1 pkg. yeast
1 cup mashed potatoes, room temperature
2 1/2 tsp. salt
2 TBS. sugar
3 TBS. softened margarine or butter
7 1/2 to 8 1/2 cups bread flour

Stir the potato water and yeast together in a
large bowl; let stand for a minute or so. Add the potato, salt, sugar, and butter, and beat to blend well. Add 6 cups of the flour and beat vigorously. *Add enough additional flour to make a manageable dough, turn out onto a lightly floured surface and knead for a minute or so. Let rest 10 minutes. Resume kneading, adding just enough additional flour to keep the dough from being too sticky to handle, until smooth and elastic. Place in a greased bowl, cover, and let rise for an hour. Punch the dough down, divide in half, and shape into loaves. Place in greased loaf pans, cover loosely, and let rise to the tops of the pans, about forty-five minutes. Bake in a preheated 350-degree Farenheit oven for 40-45 minutes. Remove from pans and cool on racks.



Recipe