Recipe by Dee514
Posted in reply to a message board request. I've used this recipe many times over the years. I believe I found this recipe on the back of the yeast package.
Top Review by robroy2001
I tried this recipe and the dough never rose. I think 12 cups of flour and 2 cups of mashed potatoes is to much for just 1/2 oz of yeast. A little out of proportion I would say. I may be wrong but I am not going to try this recipe again to find out.
- 9 cups all-purpose flour
- 3 cups rye flour
- 2 tablespoons salt
- 1 cup 100% all-bran cereal
- 1⁄4 cup yellow cornmeal
- 2 (1/4 ounce) packages active dry yeast
- 3 1⁄2 cups water
- 1⁄4 cup dark molasses
- 2 ounces unsweetened chocolate
- 1 tablespoon butter
- 2 cups unseasoned mashed potatoes, at room temperature
- 2 teaspoons caraway seeds (optional)
Directions See How It's Made
- Combine white and rye flours.
- In a very large bowl, combine 2 cups flour mixture, salt, cereal, cornmeal and undissolved yeast.
- In a sauce pan, combine water, molasses, chocolate and butter.
- Heat over low heat until liquids are very warm (120°-130°F).
- (Butter and chocolate do not need to melt.).
- Gradually add liquid mixture to dry and beat for 2 minutes at medium speed, scraping bowl occasionally.
- Add potatoes and 1 cup of flour mixture.
- Beat at high speed for 2 minutes, scraping bowl occasionally.
- Turn dough out on to a lightly floured board.
- Stir in caraway seed (if using), and enough additional flour mixture to make a soft dough.
- Turn dough on to a lightly floured board; cover and let it rest for about 15 minutes.
- Knead dough until smooth and elastic (about 15 minutes).
- Place dough in a greased bowl, turning to grease the top.
- Cover, and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
- Punch dough down and let rise again (about 30 minutes).
- Punch dough down, and turn out on to a lightly floured board.
- Divide dough into 3 equal pieces.
- Shape dough into round balls.
- Place each ball in a greased round (8 or 9 inch) cake pan.
- Cover, and let rise again until doubled in bulk (about 45 minutes).
- Bake at 350°F for about 50 minutes, or until done.
- Remove bread from pans and cool on a wire rack.