From: firstname.lastname@example.org (Emily L.) Date: Sat, 28 Aug 93 19:46:32 PDT To soften yeast, in a large mixing bowl combine: 2 cups warm potato water (water in which peeled potatoes have been boiled) 1 scant tbsp (or 1 packet) active dry yeast Allow yeast to proof. Stir in: 3 tbsp sugar 1 tbsp salt 3 cups unbleached all purpose flour Beat well to develop gluten. Stir in: 2 tbsp. melted shortening, cooled until just warm To make a soft dough, gradually add: 2-1/2 to 3 cups unbleached all-purpose flour Turn out on a floured surface and knead until smooth. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in half. Shape into balls and place in well-greased round pans. Cover and let rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves lightly with flour. Bake at 400F for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves. *-*-* My own comment: don't be fooled by that "knead until smooth" stuff. It gets smooth VERY quickly, it comes out smooth before you even knead it! So knead the heck out of it or it won't rise.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.