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Great Aunt Kate's Bread Recipe Recipe

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This recipe for Great Aunt Kate's Bread Recipe, by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Wahlquist


1 potato (about 1 cup size), peeled and cubed
6 cups white flour
6 cups bread flour
4 teaspoons salt
2 tablespoons bacon drippings
1, 2 ounce package of cake yeast
4 cups water (may need more)
1/4 cup warm (110 water)

Preheat oven to 400.
Boil potato in 2 cups water until soft; retain water and add enough to make 4 cups. Mash potato and add bacon drippings to water and set aside to cool. Pre-sift flours and measure 1/2 of the amount in a bowl with the salt. Reserve the other half to add later. Mix together the yeast, sugar, and 1/4 cup warm water. Make a well in the flour mixture, and add the yeast mixture; cover with some flour. Let rise for 10 minutes.

Add some potato water to flour/yeast mixture and mix. Alternate flour and water until flour is gone. Turn onto a floured board and knead until smooth. Add small amounts of flour, if needed.

Put into lightly greased bowl, cover with a towel, and let rise 1 hour. Punch down the dough and shape into loaves; put into greased loaf pans. Cover again with a towel and let rise until dough comes to the top of the pan, about 1/2 hour.
Brush carefully with melted butter (optional) and bake for 35 minutes or until hollow sound when you tap the top of the loaf.
Take the loaves out of the pan about 2-4 minutes out of the oven and place on rack to cool. Slice and enjoy!

Personal Notes:
Personal Notes:
This is the bread recipe my Grandma Schuster used to make all the time. I use only cake yeast, as the package yeast did not allow the bread to rise properly.

You may use 8 cups white flour and 4 cups rye flour, but the bread will be much heavier.




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