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Bread I

Makes 2 loaves Pennsylvania Dutch Cooking from AlansKitchen.com

Prep Time: 30 min
Baking Time: 10 min + 1 hr

Ingredients:

  • 2 - packages active dry yeast, dissolved in 1/2 cup lukewarm potato water
  • 1-1/2 - cups water
  • 1-1/2 - teaspoons sugar
  • 1 - teaspoon salt
  • 6 - cups all-purpose flour (plus)
  • 1 - Tablespoon butter

Directions:

Preheat oven 450 F.

  1. In a small cup, dissolve the package active dry yeast in the 1/2-cup lukewarm water, in which you boiled potatoes.  Pour yeast mixture into a large mixing bowl.  Add the water, sugar, salt, and stir.  Sift flour 3 times. Gradually add the flour to the yeast-water mixture.  You only want to add 4 cup of flour.  Attach bowl and dough hook to mixer. 

  2. Turn to Speed 2 and mix until smooth.  Continue until dough clings to hook and cleans sides of bowl, about 2 minutes.  Knead on Speed 2 for 2 minutes longer.  Place in large greased bowl, cover tightly with plastic wrap, and set in warm place until double in size.  Then knead again, adding more flour if necessary.  Chop in the butter and set aside in the bowl in a warm place for an hour to rise. 

  3. Shape into loaves and place the loaves in greased [3-1/2 x 7-1/2 inch] loaf pans.  Half fill the pans with dough and brush the tops with melted butter.  Let rise another hour.  When loaves have doubled in size, bake in oven for 5 to 10 minutes or until they have begun to brown.  Reduce heat to 350 F and finish baking for 45 minutes to 1 hour.

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