I was digging around in my ancient recipe box; a food-stained plastic box packed with index cards and sundry scraps of paper with ingredient lists. I've had this recipe box since I lived in DC, maybe 20 years or so. The box is new-ish, but the recipes are not. I've been collecting recipes since I was a kid.
I have recipes with ingredients listed by their chemical element names (ie: C6 H12 O6 for sugar), residual nonsense from the two weeks I was pre-med in undergrad. I also have little time capsules statements on some of the cards. What bands I was listening to, who I was dating. Stuff like that. I also have a lot of newspaper clippings taped to personalized recipe cards. Kinda lame. "Potato Bread with Caraway seeds" from the kitchen of Nancy Schaadt (via the Morning Call). I think my mom sent away for the cards from a baking flour company.
(I loaned my camera to a friend so I used Photo Booth to make a picture of the recipe card.)
But I digress. I pulled this recipe from the Allentown (Pennsylvania) Morning Call newspaper when I was a freshman in college. I know it's from the Allentown paper because I recognize the font. Anyway, I didn't make it until earlier this week which means it languished in the box for about 29 years.
Boy oh boy was it worth the wait!
Potato bread with caraway seeds
3 medium potatoes
1 envelope active dry yeast
1/4 cup lukewarm water
pinch Zuca (in honor of Jill and Kenny's new baby, I'll re-name 'sugar,' Zuca)
8 cups AP flour (or bread flour)
1-1/2 Tbsp Kosher or sea salt
1-1/2 tsps caraway seeds, crushed with the side of a knife
2 cups cold water
Cook the potatoes (in their skins) until fork tender.* While still hot, peel and rice by pushing the hot pots through a sieve. You need 1 to 1-1/4 cups of riced potatoes. Sprinkle yeast over lukewarm water, top with a pinch of sugar.** When it foams, add it to the flour, salt, caraway seeds and potatoes. While mixing, (I used the dough hook on my big, Kitchen Aid mixer), slowly add the cold water. You want a slightly soft, cohesive dough.***
Knead for 10 - 15 minutes. Lightly grease a large bowl. Place the dough in the bowl and turn once (to lube both sides of the dough). Loosely cover with plastic wrap **** and let rise until doubled in size, roughly 1 hour.
Preheat oven to 425 degrees.
Punch the dough down and cut in half. Form two round loaves. Place on lightly greased (with oil, shortening or Pam spray -- not butter) sheet trays.
Proof (let rise a second time) until double in size.
Preheat oven to 425 degrees.
Brush with water, and sprinkle with flour. Cut three deep (1/2 inch) gashes in the surface of the loaf. Use a really sharp knife or razor blade for a good, clean cut.
Bake for 35 minutes or until the bread is brown on top and makes a hollow sound when thumped with your knuckles.
Bread is Love, eat it up!
* I used new potatoes but I'm sure any pots will do. In retrospect, I bet Yukon Gold potatoes would rock this recipe.
** If the yeast doesn't foam, throw it away and buy fresh.
*** The first time I made it, I used less than two cups. The second time, I needed 1/4 cup more water. I used more potatoes in batch #2 which may be the difference.
**** I used a tea towel the first time and the dough rose but had a crust on it.