1 c Leftover mashed potatoes
1 c Boiling water
2 tb Shortening
3 tb Sugar
1 ts Salt
1 Envelope dry yeast
1/4 c Water
4 1/2 c Sifted flour; about
Date: Thu, 07 Mar 1996 12:41:30 -0800
From: Gerald Edgerton jerrye@wizard.com
Here are two other Irish bread recipes that use potatoes that I got from
the Cookbook USA.
Combine mashed potato and boiling water, blending well to make sure there
are no lumps of potato. Add shortening and stir to melt; add sugar and
salt. Cool to lukewarm. Soften yeast in the lukewarm water, add to first
mixture. Stir in the flour, adding a bit more if necessary, to make a soft,
smooth dough, firm enough to be easily handled. Knead on a floured board
until smooth, then place in a large bowl. Brush the top with melted
shortening and cover. Let rise in warm place until doubled in bulk. Knead
again and shape into 2 loaves. Place in greased bread tins, cover and let
rise again until doubled. Bake in a 375 degree oven for about 45 minutes,
or until bread tests done. Remove from tins and cool on a wire rack. Brush
tops with melted butter if a soft crust is desired. This bread keeps well
without drying out.
MC-RECIPE@MASTERCOOK.COM
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Yields
12 Servings