Potato Leavening
- 6 large potatoes
- 1/2 cup [100 g] sugar
- 2 tablespoons [30 mL] salt
- 2 packs active dry yeast
- 1 cup [250 mL] lukewarm water
Bread
- 1/2 cup [125 mL] potato leavening
- 2 cups [500 mL] lukewarm water
- 1 1/2 teaspoons [7.5 g] sugar
- 1 1/2 teaspoons [7.5 mL] salt
- 1 1/2 teaspoons [7.5 g] softened butter
- 6 cups [840 g] all-purpose flour [approximately]
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Potato Leavening
- Peel and grate potatoes.
- Transfer potatoes into a bowl.
- Sprinkle with sugar and salt.
- Mix well.
- Into a clean bowl, delicately sprinkle dry yeast over lukewarm water.
- Leave to rest for 10 minutes, then mix.
- Mix into potato mixture.
- Cover with a clean cloth.
- Leave to rest, at room temperature, for 24 hours.
- Measure needed potato leavening for the recipe.
Bread
- Rinse a large bowl under lukewarm water.
- Mix together potato leavening, lukewarm water, sugar, salt and softened butter.
- Slowly add flour, mixing at first with a spoon, then with your hands.
- Transfer dough onto a floured surface; knead 8 to 10 times or until smooth, shiny and light.
- Transfer dough into a greased bowl.
- Grease top of dough.
- Cover with plastic wrap.
- Transfer covered dough into a cold, turn-off oven, with only the pilot light on.
- Leave to rise until double in bulk, for approximately 2 hours.
- Punch dough with your fist; divide dough into 2 equal parts.
- Shape each part into a loaf; transfer each loaf into 2 greased bread loaf pans.
- Grease top of breads.
- Cover with a clean cloth.
- Leave to rise in the oven, still with the pilot light on, for approximately 1 hour.
- Remove breads from oven.
- Preheat oven to 400°F [200°C].
- Bake breads into preheated oven for 10 minutes; lower oven temperature to 375°F [190°C] and bake until done.
- Breads must be firm and sound hollowed when tapped on the bottom.
- Unmold and cool, onto wire racks.
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