Ingredients Jump to Instructions ↓

  1. From: kisses

  2. (Emily L.)

  3. 28 Aug

  4. 32 PDT

  5. To soften yeast, in a large mixing bowl combine:

  6. 2 cups warm potato water (water in which peeled potatoes have been boiled)

  7. 1 scant tbsp (or 1 packet) active dry yeast

  8. Allow yeast to proof. Stir in:

  9. 3 tbsp sugar

  10. 1 tbsp salt

  11. 3 cups unbleached all purpose flour

  12. Beat well to develop gluten. Stir in:

  13. 2 tbsp. melted shortening, cooled until just warm

  14. To make a soft dough, gradually add:

  15. 2-1/2 to 3 cups unbleached all-purpose flour

  16. Turn out on a floured surface and knead until smooth. Place in a

  17. greased bowl, turning dough once to grease the top. Cover and let rise until

  18. 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in

  19. half. Shape into balls and place in well-greased round pans. Cover and let

  20. 45 to 60 minutes. Before baking, dust loaves

  21. 400F for 35 to 40 minutes. Cool on wire racks. Makes

  22. 2 loaves. *-*-*

  23. My own comment: don't be fooled by that "knead until smooth" stuff. It gets

  24. smooth VERY quickly, it comes out smooth before you even knead it! So knead

  25. the heck out of it or it won't rise.


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