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Potato Bread III |
"A wet, heavy loaf. Perfect accompaniment to a wealthy, thick stew."
Ingredients :
- 1 potato, peeled and diced
- 1 half of cups water
- 2 (.25 ounce) programs active dry yeast
- 6 half cups all-reason flour
- three tablespoons white sugar
- 2 tablespoons shortening
- 1 tablespoon salt
- 2 tablespoons all-motive flour
Instructions :
Prep : 30M | Cook : 24M | Ready in : 2H50M |
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- In a medium saucepan cook dinner potato cubes in water for about 12 minutes, or till smooth. Do not drain. Cool aggregate to one hundred ten stages F (43 stages C). Set aside half of cup of the cooking liquid. Mash potato and final liquid; if vital upload heat water to make 2 cups potato mixture.
- In a big blending bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato aggregate, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric powered mixer on low pace for half minute, scraping sides of bowl constantly. Beat three mins at high speed. Stir in as an awful lot of the final flour as you can blend in by way of hand.
- Turn dough out onto a lightly floured floor. Knead in enough of the ultimate flour to make a reasonably stiff dough. Knead for 6 to eight mins, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to oil surface. Cover. Let rise in heat vicinity till doubled in bulk, approximately 1 hour.
- Punch down, and flip out onto a gently floured floor. Divide dough in half of. Cover, and allow relaxation for 10 minutes. Shape every half of into a loaf. Place in greased eight x four x 2 inch loaf pans. Cover. Let upward thrust until nearly double, approximately 35 minutes. Before baking, brush tops with a bit water and dust with additional flour.
- Bake at 375 diploma F (a hundred ninety levels C) for forty to 45 minutes. Cover with foil for the remaining 15 mins of baking to save you over-browning. Remove from pan; cool on wire rack.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it calmly, and make easy-up less complicated.
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