Buttermilk Potato Bread Recipe
Ingredients
| Yeast package | 2 | |
| Sugar | 2 Teaspoon, mixed | |
| Lukewarm water | 1 Cup (16 tbs) | |
| 2 medium size potatoes | ||
| Lard | 1 Cup (16 tbs) | |
| Buttermilk | 1 Quart | |
| Yeast package | 2 | |
Directions
Mix yeast and sugar with water and let stand at least 10 minutes.
Peel potatoes and cut in small pieces and cook until well done.
Mash potatoes and add lard and mix well.
Add sugar and salt to buttermilk and heat until luke warm.
Combine potato mixture with yeast and beat well.
Add two well beaten eggs and beat well.
Add 6 cups flour.
Continue adding flour until mixture is easy to handle and not sticky.
Knead very thoroughly until dough is smooth and elastic. (Susannah's recipe book from which I got this recipe says, "Knead twice as much as you think it needs.") Put back in pan until double in bulk.
Remove from pan, knead lightly and shape into loaves.
Cover with tea towel and let rise one hour or until double in bulk.
Bake at 375 degrees for fifty-five minutes.
Makes 6 large loaves or 8 smaller loaves.
Peel potatoes and cut in small pieces and cook until well done.
Mash potatoes and add lard and mix well.
Add sugar and salt to buttermilk and heat until luke warm.
Combine potato mixture with yeast and beat well.
Add two well beaten eggs and beat well.
Add 6 cups flour.
Continue adding flour until mixture is easy to handle and not sticky.
Knead very thoroughly until dough is smooth and elastic. (Susannah's recipe book from which I got this recipe says, "Knead twice as much as you think it needs.") Put back in pan until double in bulk.
Remove from pan, knead lightly and shape into loaves.
Cover with tea towel and let rise one hour or until double in bulk.
Bake at 375 degrees for fifty-five minutes.
Makes 6 large loaves or 8 smaller loaves.
Chef
