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Old World Potato Bread




Source of Recipe


Internet


List of Ingredients




2-1/2 C. potato water
2 medium potatoes, peeled
2-1/4 tsp. dry yeast (1 pkg.)
1 T. salt
1/2 C. brown sugar
About 8 C. whole wheat flour
1/4 C. melted butter


Recipe



Day 1: Boil the peeled potatoes in 2-1/2 C. water in a small kettle. When soft, remove from heat, cool, then mash until pulverized, saving the water. Pour water and potato into a stoneware crock and let cool to lukewarm. Add the yeast. When yeast has dissolved, add the salt, sugar, butter, and 1 C. flour. Beat mixture until smooth and lump-free. Cover with a towel and set in a warm place overnight.

Day 2: Remove sponge from crock and place in mixing bowl. Add enough flour to make a smooth, elastic dough. Turn out onto a floured tabletop and knead for 15 minutes.
Remove all dough residue from the inside of the bowl, clean it, grease with butter or lard. Place dough back in bowl and turn once to grease the top. Cover with a damp cloth and set behind the stove to rise. When double in bulk, punch down, remove from bowl, and divide into two halves. Shape into round loaves and place in greased pie pans. Let rise and bake in moderate oven until golden brown. Remove from pans and let cool before slicing.