 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
This is a simple, crusty white bread with sweet potato water accounting for all of the liquid. Good for hearty sandwiches! Ingredients:
2 packages active dry yeast |
1 tsp brown sugar |
2 cups warm water (from cooked sweet potatoes) |
1 tablespoon salt |
8 cups all-purpose flour |
2 tablespoons cold water |
Directions:
1. In a large bowl dissolve the yeast and sugar in the warm potato water, let sit 10 minutes.
2. Stir in 7 cups of the flour and salt.
3. On a well-floured surface, knead dough for 10 minutes, incorporating in the last cup of flour.
4. Place dough in a greased bowl. Let rise until doubled.
5. Using a lightly floured board, form dough into 2 round loaves.
6. Sprinkle cornmeal on baking sheet; place loaves on top.
7. Cover, and let rise until almost doubled.
8. Slash top with a sharp knife. Brush top of loaves with cold water.
9. Place in a cold oven.
10. Turn oven to 400F.
11. Bake for 45 minutes.
|
|