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Bread III

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 2 loaves


  • 2 - packages active dry yeast

  • 2 - cups scalded milk

  • 1 - cup mashed potatoes

  • 2 - Tablespoons salt

  • 1 - Tablespoon sugar

  • 6 - cups all-purpose flour (plus)

  • 2 - Tablespoons butter


Preheat oven to 450 F.

  1. In a small saucepan, heat milk to lukewarm. Dissolve the package active dry yeast in the warm milk.  In a large mixing bowl, add the mashed potatoes, yeast/milk, sugar, and salt.   Sift the flour 3 times and then gradually add the flour to the potato mixture until you have added 4 cups flour.  Attach bowl and dough hook to mixer.  Turn to Speed 2 and mix until smooth. 

  2. Continue until dough clings to hook and cleans sides of bowl, about 2 minutes.  Knead on Speed 2 for 2 minutes longer or until dough is smooth and elastic in the hands.  Place in large greased bowl, cover tightly with plastic wrap, and set in a warm place to rise.  When double in size, need again, adding more flour is necessary. 

  3. Chop in the butter (avoiding gas bubbles) and set bowl aside in a warm place to rise for 1 hour.  Shape into loaves and place in greased loaf pan (3-1/2 x 7-1/2 inches), half filling them with the loaves.  Grease the top of the loaves with melted butter, let rise another hour in a warm place.  When loaves have doubles in size, put in oven and bake for 5 to 10 minutes or until loaves begin to turn brown.  Reduce heat to 350 F and bake 45 minutes to 1 hour.

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