Potato Bread

Viewing 1 post (of 1 total)
  • Author
  • #839

    this recipe makes 4 loaves of bread. You make 2 at a time, saving the starter of the other 2 for another day.

    I start this recipe at lunch time, but you can start it later or earlier than that.

    Starting at noon, make your potato ball;
    4-5 medium potatoes, peeled
    2 tablespoons sugar
    1 tablespoon salt
    2 packages of dry yeast

    Boil the potatoes until tender, then drain very well and mash. Allow them to cool to a luke warm. you did to put your hands into the mashed potatoes to make sure that they have cooled throughout. Add the sugar, salt and yeast. Turn out onto a lightly floured surface a knead just enough to form a ball. Place into a medium sized bowl, cover with a clean towel, and let rise in a warm place until after dinner. The ball will be light a spongy feeling.

    After dinner, start the sponge;
    1 quart milk
    1/2 cup sugar
    1/2 cup butter
    1 rounded tablespoon salt
    4 cups all purpose flour

    Heat the milk to a scald, add sugar, butter, and the salt. Remove from the heat and allow the butter to melt and allow the entire mixture to cool lukewarm. In a large bowl combine the milk mix with only half the potato ball and the flour. Stir until blended well. Cover with a dry towel and set aside over night.

    Make bread before breakfast:
    6 cups all purpose flour
    1/3 cup melted butter to brush tops after baking.

    The sponge should be a pancake batter constancy, and bubbly. Preheat your oven to 435F, and stir in enough flour into your sponge to make a soft dough, not sticky and yields easily when kneaded. Turn out onto a floured surface (only enough flour so it doesn’t stick) knead until firm and elastic not stiff (the biggest problem that people have when it comes to homemade bread, is that they add too much flour or knead it to long) it should feel silky to the touch, it will stick a little to your fingers, but not a mess.

    Divide the dough into two, and place into 2 9×5 bread pans that have been greased. cover with a dry towel and allow to double in bulk, about 2 hours. Bake at the 435F for 15-20 minutes. Reduce heat to 350F and bake for another 40 minutes at most. The crust should be brown and went you rap on it with your knuckles there should be a hollow sound. Cool ten minutes on the pan’s side, remove and cool on a rack. While bread is still warm, brush the tops with butter.

    The other half of you potato ball should be stored away in the fridge until a later baking. When ready to use it, allow it to set out to reactivate the yeast. This ball will still be active up to one month. Start the recipe with the sponge instructions.

    I realize that it seems like there is a lot going on, however this is one of the simplest bread recipes for the fact that you don’t do everything at once. Take your time. For those learning to make bread for the first time, I have found that the slow rise breads are the easiest to tackle first, something besides biscuits. This bread does fine in a warm house and is perfect for those with wood burning stoves.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.
American Preppers Network Forum