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Text File  |  1993-08-22  |  2KB  |  33 lines
  1.     ***************************
  2.     ***** Four-Hour Bread *****
  3.     ***************************
  4.  
  5.     Categories: Bread           OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Potatoes - mashed                                 
  14.        1        qt    Potato water                                      
  15.        1/2      cup   Flour                                             
  16.        1/2      cup   Sugar                                             
  17.        1        ea    Yeast cake                                        
  18.        2        Tbsp  Lard                                              
  19.        2        Tbsp  Salt                                              
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     Pour potato water, hot, over flour and sugar. Add  potatoes and cool. 
  24.     Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
  25.     salt. Stiffen up and knead at least 20 minuts. Let rise again. Make   
  26.     into loaves or light cakes. Let rise and bake                         
  27.                                                                           
  28.     Note:Potato water is water left from boiling potatoes.                
  29.     Source: Estella Roberts, Salt Rock Grange, Marion County, OH          
  30.  
  31.     *** Recipe Via Compu-Chef (tm) ***
  32.  
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