Pennsylvania Dutch Cooking
by Ann Hark and Preston A. Barba
Adapted Recipe by @But.First.Dessert (Instagram)
Ingredients:
1 medium potato, pared
3 cups water
9 cups sifted flour
1 yeast cake (about 3 packages of instant yeast)
1 cup warm water
1 cup sugar
1 tablespoon butter
1 pound seedless raisins
2 teaspoons cinnamon
½ teaspoon cloves
Directions:
1. Boil the potato in the 3 cups of water, remove from heat, and mash.
2. Mix enough flour with the potato water to make a smooth batter.
3. Add the yeast to the 1 cup of warm water*. Add to the batter and set aside in a warm place to rise for 4 hours.
4. Add remaining ingredients and knead well on a lightly floured board.
5. Add more flour if necessary, but be careful not to let dough get too stiff.
6. Let rise for two hours more, then form into 3 loaves.
7. Place loaves into greased bread pans and let rise until light (approximately 1-2 hours)
8. Baked in a hot oven, 400° F., for 10 minutes, then reduce to 350° F. and bake about 25 minutes.
After making this recipe, @But.First.Dessert noted that it was denser than she expected. She also had slightly adapted the recipe by using instant yeast, still adding it to the separate cup of warm water before adding to the batter.
