An old Pennsylvania Dutch recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
- Cool potato water to lukewarm.
- Dissolve yeast in 1/4 cup of the liquid.
- To the remaining liquid, add the shortening sugar and salt.
- Add the softened yeast and 1/2 cup of the flour.
- Beat; add remaining flour gradually.
- Turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture).
- Place in a bowl, cover and let rise until doubled.
- When doubled, divide into 2 parts, shape into loaves and place in greased loaf pans.
- Cover and let rise again until dough doubles in bulk.
- Bake in a preheated 375F oven for 45 minutes or until bread shrinks a little from the sides of the pan.
This is a fantastic bread recipe. I made this recipe exclusively for the two years I lived overseas in a remote area where I had to make my own bread. The potatoes make for a superior flavor and rise. This has none of the heavy yeast flavor or aroma that many white breads have. It has good body and texture while remaining soft and light. The potato and liquid measurement I used was 3 medium potatos, mashed with enough of the cooking water to equal 2 cups of mixture. I first saved aside 1/2 cup of the cooking water to soften the yeast in before adding it to the 2 cups of potato mixture, sugar, flour.. etc.
I've made this bread twice in a week already. Thanks to the other comments left on here clarifying how much potato water to use (2 cups for the given recipe) making this delicious bread was a breeze, and even better the second time. My wife loves the salt/sugar balance. I would personally use just a bit less salt if you prefer your bread just a tad on the sweeter side.
The taste and texture was great, But the ingredients were not very clear. The first time I made it I added way to much water. Depending on how much water you boil your potatos in between 1 1/2-2 1/2 cups of the potato water is sufficient.