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Potato Bread

Boil the diced potato in the water for 12 minutes or until tender. Do not drain. cool the potato and water to warm and set aside 1/2 cup of the liquid. Mash the potato thoroughly in the remaining water.

In a large mixing bowl, bloom the yeast with the 1/2 cup potato water and the sugar. Add the potato mixture, shortening and salt. Mix thoroughly, then add 2 cups of flour and mix thoroughly. Add the remaining 1 1/2 cups flour and mix thoroughly.

Turn the dough out onto a lightly floured surface. Knead the dough until it is moderately stiff, smooth and elastic. Place the dough in a lightly greased bowl, cover with a towel and let it sit in a warm place for one hour. The dough should roughly double in size.

Turn the dough out and punch it down. Form it into a ball and put it the greased Dutch oven. Cover the oven and let it sit in a warm place for 35 minutes.

Dampen the top of the dough and sprinkle some flour on top. Bake the dough for 40 to 45 minutes at 375° F. Use 16 briquettes on top and 8 on the bottom. Remove from the oven and cool on a rack.

Unbaked potato bread

Baked potato bread