*  Exported from  MasterCook  *
 
                             Salt-Rising Bread
 
 Recipe By     : Best Recipes April, 1993
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        potatoes -- pared and cut up
      1/2  cup           all-purpose flour
    2                    tlbsps sugar
    2      packages      active dry yeast
      1/2  cup           sugar
      1/4  cup           cooking oil
    2      teaspoons     salt
    8      cups          all-purpose flour -- (up to 81/4)
 
 Cook potatoes, covered, in 6 cups unsalted water until tender; drain,
 reserving 5 cups cooking water. Cool. (Use potatoes for another purpose.) To
 make starter, combine the 1/2 cup flour, the 2 tablespoons sugar, 1 cup of the
 reserved potato water, and the yeast. Cover; let stand in warm place several
 hours. Add the remaining 4 cups potato water and the 1/2 cup sugar. Cover; let
 stand in warm place overnight.
 
 Next day, stir starter; remove 1 cup. Add 2 tablespoons sugar to the 1 cup
 starter; pour into pint jar. Cover; store in refrigerator until ready to use.
 To the remaining starter (4 cups), add oil, salt and enough flour to make a
 moderately stiff dough.  Place in large greased bowl. Let rise in warm place
 till double, about 1 to 1-1/4 hours. Stir down. Place in greased 12x5-1/2 inch
 dishpan. Let rise till nearly double, about 1 hour. Bake in 350 degree oven
 for 60 to 70 minutes. Or, divide dough in thirds.  Place in three greased
 9x5x3-inch loaf pans or three greased 1-quart casseroles.  Let rise till
 nearly double. Bake in 375 degree oven for 50 to 55 minutes.
 
 To use reserved starter, proceed as before except substitute the 1 cup
 reserved starter for the 1 cup potato water.
 
 Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)
 
 
 
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