Ingredients:
1 Medium potato
1 cup Milk
2 tablespoons Molasses
2 teaspoons Vegetized salt
2 tablespoons Margarine
1/2 cup Warm water
2 Cakes yeast, active, dry or
compressed
5 cups Unsifted whole wheat flour
Method:
Peel and dice potato; boil in water to
cover until tender (20 min)
Drain, reserving 1/2 cup liquid; mash and
cool.
Now scald milk.
Stir in molasses, vegetized salt,
margarine and reserved potato water.
Cool to lukewarm.
Measure warm water into large, warm bowl.
Sprinkle or crumble in yeast; stir until
dissolved.
Stir into mashed potato, lukewarm milk
mixture and 3 cups flour, beat until smooth.
Stir in additional flour until it makes a
soft dough.
Turn out onto lightly floured board.
Knead until smooth and elastic (8 min)
Place in oiled bowl, turning to oil top.
Cover, let rise in warm place, free from
draft until doubled in bulk(35 min).
Punch down, turn dough over in a bowl.
Cover, let rise again (20 min).
Punch down, turn out onto lightly floured
board, devide in half.
Shape each half into loaf, place in
oiled 9x5x3 inch loaf pans.
Cover, let rise in warm place, free from
draft until doubled in bulk(25 min).
Dust loaf with flour.
Bake in moderate oven, 375 F about 30 min
or until done.
|