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Potato Bread

2 cups warm potato water (water in which peeled potatoes have been boiled)
1 scant tbsp (or 1 packet) active dry yeast

3 tbsp sugar
1 tbsp salt
3 cups unbleached all purpose flour

2 tbsp. melted shortening, cooled until just warm
2 1/2 to 3 cups unbleached all-purpose flour

To soften yeast, in a large mixing bowl combine potato water and
yeast. Allow yeast to proof. Stir in sugar, salt, and 3 cups flour.
Beat well to develop gluten. Stir in shortening.

To make a soft dough, gradually add 2 1/2 to 3 cups 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.

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