POTATO BREAD (PENNSYLVANIA DUTCH STYLE)
Nothing beats the smell of bread baking in the oven. This recipe makes 2 nice size round loaves. The bread is chewy with a nice crust. Perfect to serve with your favorite homemade soup.
Provided by Susan Bickta
Categories Savory Breads
Time 4h45m
Number Of Ingredients 12
Steps:
- 1. Cook potatoes in 1/2 cup water until soft. Strain cooking liquid into bowl and save. Mash potatoes and set aside.
- 2. In a small bowl, combine the 3/4 cup warm water, sugar and yeast. Gently stir to combine and set aside for 5-6 minutes to "bloom".
- 3. Meanwhile, in a very large bowl, combine the flour, sugar and salt. Add the water, potatoes, butter and yeast mixture. Mix well with a wooden spoon. (At this point, if the mixture seems dry add a little more water. If the mixture is too wet, add a little more flour.)
- 4. Mix with hands and knead for about 2-3 minutes to incorporate all of the ingredients. Mixture will be slightly sticky but should not stick too much to side of bowl.
- 5. Cover and let rise in a warm draft-free place for 1 hour or until doubled in size.
- 6. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking. Dough should feel smooth and elastic. Place in a greased bowl and turn dough to coat. Cover and let rise for 1 hour or until doubled in size.
- 7. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking.
- 8. Divide dough in half and form each half into a round loaf. Place each loaf on a parchment-lined baking sheet that has been sprinkled with cornmeal.
- 9. Cover and let rise 1 hour. Heat oven to 350 degrees F.
- 10. When ready to bake, cut an "X" on top of each loaf. Bake for 35-45 minutes or until golden brown and sounds hollow when tapped with fingertip.
- 11. Brush each loaf with melted butter and cool on wire rack.
- 12. To store, wrap in waxed paper and then place in a plastic bag.
- 13. ****Note**** 1 2-ounce cake of yeast is equivalent to 1 strip (3 1/4-ounce packets) of active dry yeast.
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