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Potato Bread
Ingredients:
2 c. milk, scalded
3 c. potato water
2 cakes compressed yeast
2 Tbs. butter
4 tsp. salt
2 Tbs. sugar
12 to 12 1/2 c. flour
2 c. milk, scalded
3 c. potato water
2 cakes compressed yeast
2 Tbs. butter
4 tsp. salt
2 Tbs. sugar
12 to 12 1/2 c. flour
Directions:
Scald milk, stir in butter, salt and sugar. Add potato water. Cool to lukewarm. Crumble in yeast. Stir until dissolved. Add 4 c. flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Form into a smooth ball. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in quarters. Shae each into a loaf. Place each loaf in a greased 9x5x3 inch bread pan. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in 400 degree oven about 30 minutes. Remove from pans and cool.
Scald milk, stir in butter, salt and sugar. Add potato water. Cool to lukewarm. Crumble in yeast. Stir until dissolved. Add 4 c. flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Form into a smooth ball. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in quarters. Shae each into a loaf. Place each loaf in a greased 9x5x3 inch bread pan. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in 400 degree oven about 30 minutes. Remove from pans and cool.
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¬ Bread
¬ Bread
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