Ingredients:
2 1/2 cups potatoes, sliced
2 Tbsp corn meal
1 1/2 Tbsp salt
1 quart boiling water
1 1/2 tsp sugar
1 tsp baking soda
1 cup warm milk
1 Tbsp shortening, melted (I use palm shortening or coconut/olive oil)
11 cups flour
Sprinkle 1 Tbsp salt and the cornmeal over the potatoes in a glass jar. Add boiling water and stir until salt has dissolved. Cover with plastic wrap and keep warm from noon until the following morning- crock pot works well on warm or placed on a radiator with a towel over it. Then drain off the liquid into a large glass bowl. Add to it the soda, 1 1/2 tsp sugar and 5 cups flour. Stir with a wooden spoon until the ingredients are well blended; this sponge should be the consistency of a cake batter. Set mixture in a warm place and let rise until light and full of bubbles. This requires about 1 1/2 hours. Scald milk and cool to lukewarm; add shortening/oil. Add milk and remaining flour to sponge. Knead for 10-12 minutes and shape into loaves. Makes 3 medium loaves. Let rise until light, about 1 1/2 hours. Bake at 350 degrees for 1 hour. Delicious toasted for breakfast.
*Recipe adapted from Maggie Driver and Mrs. G. H. Brunk in Mennonite Community Cookbook 1978.
No comments:
Post a Comment
I love to receive feedback . So feel free to leave me a message and make my day! If you have a blog, leave a link so I can stop by your site and leave some comments, too. If you don't have a blog, you can leave a message with your first name and leave the website space empty. Unfortunately, due to excessive spam, I have enabled the word verification in order to leave a message.