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Wheat Bread

breads, cakes

2 medium potatoes; 6 ozs each
6 cups all-purpose flour
plus flour for board
1/2 cup cake flour
1 cup lukewarm water; or as needed
to 105 to 115 degrees
1 1/2 packages active dry yeast
1 tablespoon salt
2 tablespoons caraway seed
butter for loaf pans

Scrub potatoes well but do not peel. Place potatoes in a saucepan with water to cover and bring to a boil. Cook potatoes until tender when pierced with a fork (about 30 minutes); drain. Let cool, then peel and press through a potato ricer. While potatoes are cooking place the 6 cups all-purpose flour and cake flour in a sifter and sift into a large mixing bowl. Make a well in the center and pour in the 1 cup water. Sprinkle yeast over water, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 30 minutes). Mix in salt, riced potatoes, and caraway seed. Add lukewarm water, a little at a time, until a workable dough is formed. Mix first with a wooden spoon and then with your hands to form a moist, slightly sticky dough. Knead dough in bowl until it is elastic enough to pull away from your hands. Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 2 hours). Turn dough out onto a floured board. Punch down, then knead, pressing dough down flat and folding it over, until large air bubbles are squeezed out and texture is smooth (at least 10 minutes). Divide dough into 3 equal portions. Form each of the portions into a smooth log shape. Butter three 5 by 9-inch loaf pans and place formed loaves in prepared pans. Cover with a tea towel and let rise in a warm place until doubled in bulk (about 45 minutes). Preheat oven to 375 degrees. Remove towel and bake loaves until they are golden brown and sound hollow when tapped on top with your finger. Turn out onto a wire rack. Place your hand under cold water and then lightly run it over top surface of loaves. Cover with a tea towel and let cool. NOTES : Variation: Fried Bread - Form only 2 of the dough portions into loaves. Divide the third portion into small round balls. On a lightly floured board, roll out each ball into a finger-thin 5-inch round. Prick each round several times with fork tines. In a deep skillet or saucepan, pour in vegetable oil to a depth of about 3 inches. Heat oil until hot but not smoking (about 365 degrees). Slip dough rounds into oil, a few at a time, and deep-fry until golden on both sides. Yield: 3 loaves. 0 0 0 0 5472 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 48 servings

Preparation Time: 0:00

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