Boil potato in water; drain and place cooked potato in large mixing bowl.
Cool potato water to 105\u00b0; ice may be used to achieve this temperature.
Add yeast and sugar to 1 1/2 cups potato water and set aside to activate (takes about 10 minutes). Add buttermilk to potato and blend.
Add oil, molasses, sugar and salt to potato mixture and blend.
Add activated yeast mixture and blend.
Add oatmeal and blend.
Add flour until dough forms a soft, but not sticky, ball that can be kneaded.
In bread machine pan, place all ingredients in the order recommended by the manufacturer.
Select the basic bread setting.
Bake as normal.
hile hot, then cool. Add potato water, scalded and cooled milk, salt
While hot, combine 1 cup mashed potatoes, 3/4 cup sugar and 1 cup potato water in a large bowl.
Dissolve 1 cake yeast in 1/4 cup warm water.
Dissolve yeast\tand
sugar
in portion of potato water. Combine all ingredients in large glass bowl.
Cover with cloth and let stand
at
room
temperature for 24 to 48 hours.
Stir occasionally.
When
bubbly and a nice yeasty odor, starter is ready.
mpletely, add the bloomed yeast/potato water, and the olive oil. Mix
ntil tender. Drain and reserve potato water. Mash potatoes.
Cream butter
Cool potato water to 80\u00b0F, if using water then heat in the microwave
Cover potato with cold water in medium saucepan.
Simmer until potato is tender
nto a large bowl. Bring potato water to a boil and pour
hinly.
Boil them in water until they are just barely
then add warm milk or potato water, butter, 1/2 cup sugar
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
ire food cutter.
Save water from potatoes you cook to
First make potato water.
Peel and dice 1 medium potato. Cook in 2 1/2 cups water until well done, about 20 minutes.
Pour potatoes and water through strainer or blend in blender until well blended.
It should look like milky, cloudy water, and is used in making the bread.
Dissolve yeast in potato water.
Add sugar, salt, margarine and egg.
Stir with dough hook in mixer.
Add enough flour to make thick enough to knead.
Add raisins.
Turn onto floured board and knead for 5 minutes.
Divide in half and roll each half to 1-inch thick circle.
Place in greased pie pan.
Cover loosely with plastic wrap and let rise in refrigerator.
In a large bowl mix the first four ingredients.
(A cooked mashed potato should be added to the potato water.
Instant potatoes can be used but should be runny and not solid.)
Add yeast dissolved in warm water.
Stir in whole wheat flour.
Let rise in warm place until double.
Stir down and add white flour.
Finish kneading in the flour and let rise until double.
Punch down and make into loaves, cinnamon rolls or bread rolls.
Let rise and bake until done and brown.
Makes 5 big loaves.
otatoes; reserve 1 cup of water.
Cream salt, sugar and
pray. Place half of the bread cubes in the bottom of
usset potato.
Place in a pot with 2 cups of water