Branson's Homemade Bread
|Sifted enriched flour||6 Cup (96 tbs)|
|Irish potatoes||2 Medium|
|Potato wafers||1 Cup (16 tbs)|
|Egg||2 (Mixed With Milk To Form 1 Cup Liquid)|
|Milk||1 Cup (16 tbs)|
|Melted shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
Boil the potatoes until very tender., mash.
Measure 1 cup of the water in which the potatoes were cooked.
Combine the potatoes and water in a bowl and add the melted shortening, sugar, salt, and mix well.
Dissolve the yeast in the lukewarm water; when ready, add to the potato mixture; blend well.
When the mixture has cooled add the eggs and milk, which have been well mixed.
Into another bowl sift the flour; add the liquid a little at a time and blend to make a soft dough.
Place the dough on a lightly floured board and knead 10 minutes.
Place the dough in a large bowl and cover with a clean dry cloth.
Place in a warm dry corner and allow to rise until double in bulk.
Put again on the floured board and knead.
Make into loaves and place in well-greased loaf pans.
Put in a warm place to rise.
When doubled in bulk, bake in a 400-degree oven for 20 minutes.
Now turn the oven back to 300 degrees (do not open the door) and bake for another 25 minutes.
Remove and turn onto wire racks to cool.
Store in waxed paper in a bread box.
If you wish to keep the dough overnight, place it in the refrigerator right after the second kneading and the first rising.
When ready to bake, make into loaves and allow to rise once.
Bake as directed.