[Northkeep] Fw: [Sca-cooks] Potato bread recipe OOP

[Mercedes/Stephanie]

This is the bread that was served at feast this weekend.

Mercedes

----- Original Message -----
From: "Diana Skaggs" <liadan at sbcglobal.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, June 02, 2003 1:36 PM
Subject: [Sca-cooks] Potato bread recipe OOP


--
[ Picked text/plain from multipart/alternative ]
The original recipe comes from a Garden Way bread book I purchased many
moons ago.  It's called Farmhouse Potato Bread. My van isn't unpacked yet,
so I can't get to the documentation, so I will add it at a later time.

For 2 one pound loaves:

In a 4 1/2 quart Kitchenaide bowl mix together the following: (I use the
wire whip or paddle, preferring the paddle)

1 cup warm mashed potatoes
1/2 cup of the water the potatoes were cooked in
1 stick (1/2 cup) sweet butter, room temp (if the room isn't warm enough to
melt it!)
1 cup whole milk
1/3 cup honey
2 eggs
2 tsp. salt
1/4 tsp. ground ginger

Check to see if the mix is lukewarm.  If/when it is lukewarm add 1 1/2
Tablespoons of Fleshman's quick disolving yeast. Give it a quick mix, then
allow it to sit for 5 minutes or so. ( I only do this to be sure I haven't
killed the yeast) As soon as I see it start to bubble (singing "tiny
bubbles, in the dough"), I turn the mixers back on and add flour, one cup at
a time until it resembles thick cake batter.   Change to dough hooks.
Continue to mix in flour until the dough forms a ball around the hook and
cleans the sides of the bowl.  I added a bit more flour in this step than
usual, because I didn't think I was up to kneading 12 batches of dough.  The
mixer and young girls were invaluable and enjoyed the kneading process.
Remove the dough to a lightly floured board and continue to add flour a bit
at a time as necessary to keep it from sticking to your hands or the board.
It will get satiny, and will start to "push back" when its ready to rise.
Place the dough in an oiled bowl and cover.  It usually takes 1 1/2 to 2
hours to rise in a 75 degree kitchen.  In a 100+ kitchen, it only took 45
minutes. When the dough is doubled in size, punch it down and form into
loaves.  It can be baked in two 9 X 5 bread pans, or formed into rounds and
placed on an oiled cookie sheet. Allow to rise again until doubled.  Bake at
350 until golden brown.  At least allow it to cool enough not to burn your
skin before you try to taste it!

Favorite variations:

#1 - Replace part or all of the honey with molasses.  Replace 2 or 3 cups of
bread flour with whole wheat flour.  Continue through the process. Makes a
nice, chewy wheat bread.

#2 - near the end of the potato cooking process, add a handful of raisins to
allow them to plump.  Add a teaspoon or two of cinnamon during the mixing
process, then continue through the rest of the recipe.  Wonderful
cinnamon-raisin bread.

#3 - cinnamon rolls made using this bread are to die for!

For a 1# bread machine:

1 1/2 teaspoons yeast
2 cups bread flour
1/2 tsp salt
1 egg
1 Tablespoon honey
1 Tablespoon soft sweet butter
3/4 cup warm whole milk
pinch of ginger

Follow the directions for your bread machine and adjust the flour, a
tablespoon at a time if the dough seems to "wet."

Amanda - Lenore and Lahoma both wanted the bread machine recipe.  Could you
forward this to them, please? Or print off and give to them at your next
meeting?

Thanks, Liadan

Susan Fox-Davis <selene at earthlink.net> wrote:
Is there an actual recipe for the bread please?
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