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Bread II

Makes 2 loavesPennsylvania Dutch Cooking from


  • 2 - packages active dry yeast

  • 1/2 - cup lukewarm water (or potato water)

  • 2 - Tablespoons sugar

  • 2 - teaspoons salt

  • 1 - cup scalded milk

  • 1 - cup cold water

  • 6 or 7 - cups bread flour, sifted

  • 2 - Tablespoons butter


Preheat oven to 400 F.

  1. In a small cup, dissolve the package active dry yeast in the 1/2-cup lukewarm water, in which you boiled potatoes.  Pour yeast mixture into a large mixing bowl.  In a sauce pan heat slowly heat milk.  Add the sugar, salt, milk, and water to the mixing bowl.  Gradually sift in the flour until you have added 4 cup of flour.  Attach bowl and dough hook to mixer. 

  2. Turn to Speed 2 and mix until smooth.  Continue until dough clings to hook and cleans sides of bowl, about 2 minutes.  Stir until the flour forms a dough and because elastic.  Knead on Speed 2 for 2 minutes longer.   Place in large greased bowl, cover with plastic wrap and let rise in a warm place until double in size.  After it doubles, knead the remaining flour into the dough to make a stiff sponge.

  3. Chop in the butter, set the dough aside to rise again.  When well risen, knead once more, shape into loaves, dust lightly with flour, brush with melted butter.  Place in bread greased loaf pans (3-1/2 x 7-1/2 inch), the loaves half filling the pans.  Let rise in the pans for 1 hour or until the loaves have risen above the tops.  Put into oven and bake 10 minutes or loaves begin to brown.  ) Reduce heat to 350F, bake for 45 minutes.

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