| previous | next |
Title: White Housr Rumford Potato Bread
Categories: Bread
Yield: 1 Servings
| 1 | c | Hot water |
| 1/2 | c | Hot mashed potatoes |
| 1/3 | c | Sugar. |
| 1 | pk | Dry yeast. |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Warm water |
| 2 | ts | Salt |
| 5 1/4 | c | Flour |
| Raisins or nuts | ||
| Cinnamon rolls |
Add 1 cup hot water to 1/2 c hot mashed potatoes. Stir in 1/3 c sugar. When mixture cools to lukewarm (110 degrees), stir in 1 pkg dry yeast. Let this stand overnight in a covered container. I have found that a quart canning jar works well, with a hole punched in the lid to prevent the pressure inside the jar getting too high.
The next day, pour the yeast into a large mixing bowl. Add 1/3 c vegetable oil, 1/4 c warm water, 2 t salt, and 5 - 5 1/2 c flour. Knead well. Let rise, covered, in a warm place, til double, about 2-3 hours. Punch down the dough, knead a few times. If you want to add raisins or nuts, this is the time to do it. This dough makes excellent raisin-pecan bread or cinnamon rolls. Form into two loaves or 24 rolls, place in baking pans. Let rise til double, about 1 hour for rolls, 2 for loaves. Bake at 350 30-35 minutes for loaves, 20-25 minutes for rolls.
This recipe is adapted from several "perpetual yeast" recipes in the 1899 White House Cookbook and a 1910's edition of the Rumford (baking powder company) Complete Cookbook. from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]
| previous | next |