Southern Bread With Eggs And Potatoes |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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SOUTHERN BREAD WITH EGGS AND POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanderson Estate in Bonham, Texas in 1984. Notation on card indicates this came from a 1961 Cookbook entitled Recipes from the Old South. Read more . After seeing all of these recipes from this Estate, I went out and purchased this cookbook and it is loaded with really good classics. Ingredients:
2 medium potatoes (retain water in which potatoes are cooked) |
1/2 cup melted shortening |
1/4 cup sugar |
2 teaspoons salt |
1 yeast cake |
1/4 cup lukewarm water |
1/2 cup milk |
2 eggs unbeaten with enough milk to equal 1 cup |
6 cups sifted flour |
Directions:
1. Boil potatoes until well done then mash and measure 1 cup of water in which potatoes were cooked.
2. Combine potatoes and water.
3. Add shortening, sugar and salt then mix well.
4. Dissolve yeast in lukewarm water then add to potato mixture blending well.
5. When mixture has cooled add unbeaten eggs and milk until well blended.
6. In another bowl sift flour then add liquid a little at a time and blend into soft dough.
7. Knead on lightly floured board for 10 minutes.
8. Place dough in bowl then cover and set in warm place until contents doubles in bulk.
9. Knead again on floured board.
10. Shape into loaves and place in two well greased loaf pans.
11. Set in a warm place to rise.
12. When doubled in bulk bake at 400 degrees for 20 minutes.
13. Set oven back to 300 and bake 20 minutes longer.
14. Turn out on wire racks to cool.
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