Recipe by Steve P.
I have not tried this yet it is for an ISO request. The recipe comes From New York Times Heritage Cookbook.
Top Review by brenda hock
Hi, I'm a cook, and teach bread baking. I've had lots of requests for this type of bread but hadn't tried it yet. Your recipe seemed to work well, except for the amount of flour. It takes about 15 to 16 cups of all-purpose flour to make a bread dough that can be shaped. Also, it took about an hour for the bread to bake in a 350 degree oven lined with baking stones. The yield was 6 loaves. I also had to add about 4 cups of boiling water to cover the potatoes in a 4 quart metal bowl. I'd like to know if anyone else had a similar experience. And phew!!!does it smell when it is foaming.
- 2 medium potatoes, peeled and sliced
- 3 1⁄2 tablespoons white cornmeal or 3 1⁄2 tablespoons yellow cornmeal
- 2 1⁄2 tablespoons sugar
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- boiling water
- 7 -8 cups flour, divided
- 2 cups lukewarm milk
- 1⁄2 cup butter, melted
- 1 tablespoon salt
- 1⁄2 cup sugar
Directions See How It's Made
- The day before baking the bread, place the potatoes, cornmeal, 2 tablespoons sugar, the soda, baking powder and 1/2 teaspoon salt in a plastic or ceramic container.
- Add boiling water to cover.
- Stir and set in a warm place overnight.
- The mixture will foam.
- Do not continue with the recipe if the mixture is not working.
- Next morning, pour off and reserve the liquid.
- Discard the solids.
- Add 1 cup flour and beat to make a batter.
- Set in a warm place until batter rises.
- Add milk, butter, 1 tablespoon salt, 1/2 cup sugar and enough remaining flour to make a soft dough.
- Knead 12 minutes.
- Shape into 2 loaves.
- Place each into a greased 9x5x3-inch loaf pan.
- Let rise until doubled.
- Preheat oven to 350º.
- Bake loaves 45 minutes or until done.
- Cool on a rack.