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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Potato Bread Recipe

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This recipe for Homemade Potato Bread, by , is from Thelma's Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Charline Gebhardt


Three cups lukewarm milk or potato water (water saved from boiled potatoes - supper the night before, etc.)
Three tablespoons sugar
One tablespoon salt
Three tablespoon shortening, melted
Two cakes compressed yeast
8 cups white bread flour

Mix together milk (or potato water), sugar, salt, shortening and yeast until all ingredients are dissolved and blended.
With hands mix in flour.
Turn dough onto lightly floured board.
Cover with cloth and let rest 10 minutes.
Then knead until smooth and elastic.
Shape into round ball and place in round, greased bowl to rise.
Cover with damp cloth and place in warm spot to double in size.
Divide dough into two or three loaves.
Shape in loaf pans.
Let dough rise to top of pan.
Bake 15 minutes at 425.
Reduce to 350 and bake 30-35 minutes more.




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