Bread Recipes

[Ruff Justice]

Milwaukee Rye Bread

4 potatoes - peeled, boiled and mashed
3/4 cup cornmeal
3 cups water
1 1/2 tablespoons salt
1 tablespoon white sugar
2 tablespoons shortening
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees F/45 degrees C)
6 cups rye flour
2 cups whole wheat flour

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash; let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm.

In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
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Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.

[Ruff Justice]

Potato Bread

1 potato, peeled and diced
1 1/2 cups water
2 (.25 ounce) packages active dry yeast
6 1/2 cups all-purpose flour
3 tablespoons white sugar
2 tablespoons shortening
1 tablespoon salt
2 tablespoons all-purpose flour

In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.

In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.

Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.

Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

[Fannie Kikinshoot]

I love potato bread. So, Alli, if you make it, save me some. PLEASE!!

[Ida Hands]

Can you use a bread machine? My mother has one and her arthritis precludes her from hand baking. (Hand Baking? Wouldn't that hurt?) Ooohhhhhh! There's that dang chicken.......:chick

[Tornado Alli]

Fannie, I have a batch of plain white bread rising now. When I make the potato bread I will make sure that it coordinates with the next time we are together!

Lioness, most recipes can be adapted for the bread machine. I loved mine when it was working. Throw all the stuff in before bed and wake up to the smell of fresh baked bread! But I haven't gotten a live batch out of it in a year, so it has been relegated to the shelf and I am back to hand kneading. That is the best anyway, if you can do it. Great arm exercise!

Thank you Ruff! :ty