Tuesday, September 11, 2012

Potato-Broth Bread

     I have been wanting to try this recipe for quite some time now. But, wasn't sure how tasty it was. I mean come on! Potato-broth bread?! According to my husband it sounded disgusting. *smile* But I really liked the idea of using up the water you cook the potatoes in. It totally encompasses "using it all up."

     To my delight it's pretty darn good! It is very moist, which is great!

Potato-Broth Bread

3 cups warm potato water                       
   1 package dry yeast (about 1 1/2 tsp)
1 cup mashed potato, warmed or at room temperature
2 1/2 tsp salt                               
  3 tablespoon (about 1/3 stick) butter, softened
  2 tablespoon sugar                                             
    7 1/2 to 8 1/2 cups flour

     Stir the potato water and yeast together in a large mixing bowl and let stand for a minute or so to dissolve. And the mashed potato, salt, butter, and sugar, 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 two. Let rest for 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 until double in bulk.

     Punch the dough down, divide in half, and shape into two loaves. Place in greased loaf pans, cover loosely, and let rise to the tops of the pans. Bake in a preheated 350 F oven for 40 to 45 minutes. Remove from the pans and cool on racks.


For His glory,

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