buttermilk potato bread
Buttermilk Potato Bread
This old-fashioned loaf, with a marvelous moistness and just a hint of “sourness,” was popular with the early pioneers. It was perfect for leftover potatoes and the buttermilk left after churning. Makes two loaves.
Scant 1 tbsp. (1pkg.) active dry yeast
1 cup warm potato water or water
3 tbsp. sugar
1 cup mashed potatoes
1 cup buttermilk
1/3 cup butter
7 – 7 ½ cups unbleached all-purpose flour
2 tsp. salt
Dissolve the yeast in the potato water and sugar; let it proof. Heat potatoes, buttermilk, and butter until warm, stirring with a whisk until mixture is fairly smooth; let cool. Add to the yeast mixture, along with salt and 2 cups flour; mix well. Stir in 2 more cups flour and beat until smooth. Stir in enough additional flour, a cup at a time, to form a firm dough.
Turn out on a floured board and knead until smooth, adding flour as needed, until dough is smooth and elastic. The stickiness will not completely disappear. Cover and let rise in warm place until doubled in size, about an hour.
Punch down the dough. Divide in two, wrapping one in plastic wrap to refrigerate or freeze for future use. Shape other half and place in the Superstone® baker base that has been slightly oiled and sprinkled with corn meal, about 45 minutes.
Sprinkle loaf with flour and preheat lid for about 20 minutes in a 350º oven. Replace lid and bake bread for 45 minutes until loaf is nicely browned and sounds hollow when tapped. Remove loaf from base and place on a rack to cool. Store in the refrigerator.