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Pagach, Grandma Snedden 5 lbs. potatoes peeled and chopped 1 ½ lbs. extra sharp cheddar cheese, sh Recipe

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This recipe for Pagach, Grandma Snedden 5 lbs. potatoes peeled and chopped 1 ½ lbs. extra sharp cheddar cheese, sh is from The Shenosky Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
Pagach, Grandma Snedden

5 lbs. potatoes peeled and chopped
1 ½ lbs. extra sharp cheddar cheese, shredded
2 pkgs. dry yeast
½ cup warm water
4 cups warm potato water
6 Tbs. salt
½ cup oli
5 lbs. flour

Cook potatoes in water to cover in saucepan until tender. Drain reserving liquid. Add cheese, mix well. Salt to side set aside.

Dissolve yeast in ½ cup warm water in large bowl. Add potato water, sugar, salt, oil, and flour.

Knead on lightly floured surface until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered for 1 hour or until double in bulk.
Shape into 4 inch balls, make a indentation in center of each. Fill with potato mixture, press dough around filling to enclose. Let rest for several minutes. Roll each into 12 inch circles on lightly floured surface. Cut 12 parallel slashes with sharp knife. Place on baking sheet or foil oven liner. Bake until brown at 450Degrees 10 minutes. Brush both sides with melted butter, sprinkle with salt to taste. Cut as desired. Yields 120 slices


5 lbs. potatoes peeled and chopped
1 ½ lbs. extra sharp cheddar cheese, shredded
2 pkgs. dry yeast
½ cup warm water
4 cups warm potato water
6 Tbs. salt
½ cup oli
5 lbs. flour
Directions:
Directions:
Cook potatoes in water to cover in saucepan until tender. Drain reserving liquid. Add cheese, mix well. Salt to side set aside.

Dissolve yeast in ½ cup warm water in large bowl. Add potato water, sugar, salt, oil, and flour.

Knead on lightly floured surface until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered for 1 hour or until double in bulk.
Shape into 4 inch balls, make a indentation in center of each. Fill with potato mixture, press dough around filling to enclose. Let rest for several minutes. Roll each into 12 inch circles on lightly floured surface. Cut 12 parallel slashes with sharp knife. Place on baking sheet or foil oven liner. Bake until brown at 450Degrees 10 minutes. Brush both sides with melted butter, sprinkle with salt to taste. Cut as desired. Yields 120 slices

 

 

 

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