Idaho Country Bread Recipe: Makes 2 loaves
Ingredients
- 2 cups lukewarm potato water
- 2 packages active dry yeast
- 2 teaspoon salt
- 3 tablespoon melted butter
- 1/3 cup light molasses
- 2 cups riced potatoes or mashed
- 3 cups whole wheat flour
- 2 1/2 cups flour
- 1 egg white with water for glaze
- caraway seed or sesame seeds
Method
In a pot of boiling water place 3 skinned clean medium sized potatoes. Cook till tender. Remove the potatoes but, don't throw away the water. Allow the potato water to cool to 100 - 105 degrees. Place the potatoes peeled or unpeeled through a ricer or mash them. Place two cups of lukewarm potato water into a bowl and sprinkle the yeast on top. In a bowl add the salt, butter, molasses and the mashed or riced potatoes. Mix together. Mix in the whole wheat flour until smooth. Gradually add more flour to make a soft dough. Knead the dough for 8 - 10 minutes. Place dough into a oiled bowl and cover for 1 hour till double in bulk. Lightly grease a cookie sheet. Punch down the dough and cut in half. Shape into round loaves. Place on the coolie sheets and cover to allow to rise again for 30 minutes. Slash the dough with a sharp knife. Bake in a preheated 375 degree oven for 35 - 40 minutes. Cool on a wire rack.