2 c Potato water; warmed
1 pk Active dry yeast
3 tb Sugar
1 tb Salt
3 c All-Purpose Flour;
-Unbleached
2 tb Shortening; melted
2 1/2 c All-Purpose Flour;
-Unbleached
2 lg Potatoes; diced
Combine yeast with warm potato water and let foam.in large mixing bowl.
Stir in sugar,salt and 3 cups flour. Beat well to develop gluten. Stir in
cooled melted shortening . Add remaining 2 1/2 to 3 cups flour gradually.
Turn dough out on a floured surface and knead 8 to 10 minutes. Place in a
greased bowl, turning dough once to grease the top. Cover and let rise
until doubled in bulk, 1 to 1 1/2 hours.
Knead dough down in bowl. Divide dough in half. Shape into balls and place
in well-greased rounded pans. Cover and let rise until almost doubled, 45
to 60 minutes. Before baking, dust loaves lightly with flour.
Makes 2 loaves.
Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks.
Lou&Sally Eisenberg sparky@netgate.net
Yields
2 Servings