The nineteenth century was a thriftier time than the present. Nothing was thrown away and everything, even the water that potatos were boiled in, was put to good use. Potato water was used to starch shirts, fertilize plants, thicken gravies, and supplement bread.
This recipe is adapted from one in James Beard's Beard on Bread, a cookbook which has seen a lot of use in my house over the years. Mr. Beard noted that this bread, with its moist and heavy texture, is reminiscent of breads from the nineteenth century. I don't know if Ms. McCoombs, the mother in The Bent Reed, my novel set during the Battle of Gettysburg, would have made this bread, but if she did, she would have started with a home-grown yeast and her loaves would have risen not in the refrigerator, but in the root cellar.
You can make up the dough on Saturday, and have a warm loaf all ready for Sunday supper.
This recipe is adapted from one in James Beard's Beard on Bread, a cookbook which has seen a lot of use in my house over the years. Mr. Beard noted that this bread, with its moist and heavy texture, is reminiscent of breads from the nineteenth century. I don't know if Ms. McCoombs, the mother in The Bent Reed, my novel set during the Battle of Gettysburg, would have made this bread, but if she did, she would have started with a home-grown yeast and her loaves would have risen not in the refrigerator, but in the root cellar.
You can make up the dough on Saturday, and have a warm loaf all ready for Sunday supper.
Old Fashioned Potato Bread
Dissolve 1 pkg active dry yeast and 1/2 cup sugar in 1 1/2 cups warm potato water. Let proof for about 5 minutes.
Add 3/4 cup of softened butter, 1 1/2 TBS salt, 2 eggs, and mix well.
Add 1 cup leftover mashed potatos and mix well.
Add up to 6 cups of flour. Stir it in, 1 cup at a time until you can no longer stir it, then turn out the dough onto the counter and knead it, adding flour whenever it becomes sticky. When the dough is smooth and elastic, place it in a very large mixing bowl or storage container that has been buttered and turn to coat all sides with the butter. Cover tightly and let rise in the refrigerator overnight. You want to use a very large container: this bread will more than double in size.
When you are ready to bake, remove from refrigerator and punch down. Knead on a floured counter for 5 minutes, then shape into two loaves. Place in well buttered bread pans and let rise until doubled in size. Because this bread was cooked, this may take up to 4 hours.
Bake 40-45 minutes in an oven set at 375. To test if they are done, turn a loaf out of its pan and rap the bottom. If you hear a hollow sound, the loaves are cooked through. Turn the oven off, turn the loaves out, and set them directly on the oven rack, where their crusts will crisp and brown. Cool completely before slicing.
Add 3/4 cup of softened butter, 1 1/2 TBS salt, 2 eggs, and mix well.
Add 1 cup leftover mashed potatos and mix well.
Add up to 6 cups of flour. Stir it in, 1 cup at a time until you can no longer stir it, then turn out the dough onto the counter and knead it, adding flour whenever it becomes sticky. When the dough is smooth and elastic, place it in a very large mixing bowl or storage container that has been buttered and turn to coat all sides with the butter. Cover tightly and let rise in the refrigerator overnight. You want to use a very large container: this bread will more than double in size.
When you are ready to bake, remove from refrigerator and punch down. Knead on a floured counter for 5 minutes, then shape into two loaves. Place in well buttered bread pans and let rise until doubled in size. Because this bread was cooked, this may take up to 4 hours.
Bake 40-45 minutes in an oven set at 375. To test if they are done, turn a loaf out of its pan and rap the bottom. If you hear a hollow sound, the loaves are cooked through. Turn the oven off, turn the loaves out, and set them directly on the oven rack, where their crusts will crisp and brown. Cool completely before slicing.
