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Ingredients
- 3 med Potatoes Or possibly Large
- 3 Tbsp. Yellow Cornmeal
- 1 tsp Sugar
- 1 tsp Salt
- 4 c. Boiling Water
- 2 c. Lowfat milk Hot
- 1 c. Hot Water
- 1/2 tsp Baking Soda
- 2 tsp Salt
- 2 Tbsp. Shortening Melted Or possibly Oil
- 5 lb Bread Flour Is Best
Directions
- Wash potatoes and peel well. I use Eastern potatoes that are common in my area and are the cheapest.
- Slice raw potatoes thinly into a large pyrex or possibly ceramic bowl ( non reactive ).Add in by sprinkling on the cornmeal, sugar,salt and pour over the boiling water.Wrap the bowl tightly with a heavy towel and cover the towel with a foil wrap. Place in a constant hot place overnight such as a radiator or possibly on a low heat warming tray.Set the tray to 90 degrees or possibly a warmth which is comfortable when touched but not to warm to touch. Then place a larger towel over the entire covered bowl. I find which 12 to 15 hrs is a good time limit to produce the foamy starter. If the next morning the starter isnt foamy or possibly doesnt smell strong, then don't continue with the recipe. You must have the foam and the smell!
- Now in a separate bowl, mix together the hot lowfat milk, ( even skim is fine ), hot water, baking soda, salt and melted shortening or possibly oil. Drain the potato mix in a collander saving the starter liquid and mixing with the lowfat milk & water mix. Stir in sufficient flour ( I use bread flour ) to make a smooth dough. Knead till smooth and elastic as you would for yeast dough, about 8 min or possibly so, adding more flour as needed to prevent stickiness. divide the kneaded dough into 6, greased 1 lb. small loaf ( 8 x 4 ) pans or possibly 4, 9x3 loaf pans. dough should fill pan 1/3 full. Let the breads rise in a consisitent hot place covered ( again use a 90 degree hot warming tray ) till breads are almost double and risen almost to tops of pans. ( about 1 1/2 to 2 hrs) . Bake in a 400 degree oven for 30 min or possibly golden brown. remove to racks to cold.
- bvrush tops of loaves with melted butter. The characteristic strong odor you smell as the breads are baking won't overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste. Great toasted.Freezes well.
- Btw: people always ask about the 1/2 tsp baking soda. There seems to be sufficient alkaline/acid reaction to give the bread a boost.Since this bread always tastes and looks great I never omit it although you may find other recipes which dont use it. The chief leavener comes from the fermented potato/cornmeal mix.
- Makes 6 loaves of bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2232g | |
| Calories 927 | |
| Calories from Fat 276 | 30% |
| Total Fat 31.3g | 39% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 8.56g | |
| Cholesterol 24mg | 8% |
| Sodium 7899mg | 329% |
| Potassium 2796mg | 80% |
| Total Carbs 135.87g | 36% |
| Dietary Fiber 11.7g | 39% |
| Sugars 33.81g | 23% |
| Protein 28.29g | 45% |
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