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- 13 oz Baking potatoes
- 3 Tablespoons brown sugar -- Firmly Packed
- 1 Tablespoon yeast
- 4 1/2 Cups Unbleached White flour or AsNeeded
- 3 Tablespoons butter -- Melted And Cooled
- 2 Teaspoons salt
Until Soft. Place The
potatoes And Cooking water in Blender Container And Add water to BringMeasure to 3 Cups; Puree And Transfer to Large Bowl.Stir in brown sugar And Cool to Lukewarm. Sprinkle yeast Over, Stir to Dissolve And Let Rest at RoomTemperature 45 Minutes. Stir in 1 1/2 Cups of The
flour And Beat Vigorously
About 3 Minutes Until Air Bubbles Form. Stir In
Well And Gradually Add 1 - 1/2 Cups of The Remaining flour. Let Rest at RoomTemperature 45 Minutes. Mound Remaining flour on Board, Turn Dough Out And,Using a Steel Baker's Scraper, Knead in The flour
Until Dough is Stiff Enough to Knead by hand. Adding Additional flour AsNeeded to Prevent
Sticking, Knead 3 to 5 Minutes. Dough Will be SoftAnd Slightly Sticky.
Divide Into 2 Equal Portions, Knead Briefly, FormInto 2 Loaves And Place In
- 2 Oiled Loaf Pans. Cover With Tea Towel And Let Rise in a Warm Place 45Minutes or Until Almost Double in Size. Place In
Oven, Turn Heat to 350
Degrees f And Bake 45 Minutes or Until bread Tests Done. Turn Out Onto WireRack, Turn Right Side up And Cool.
==contributed by :== * World Recipes Y-Group