Bread Mine, Mine, Mine by Mimi Hiller

Posted by: Mimi Hiller 08-13-99 4:23 PM

Mine Mine Mine Bread

For a 1 1/2 pound loaf:

1/3 c. corn meal
1 c. plus 2 Tbs. boiling water
1/2 tsp. caraway seeds
3/4 c. mashed potatoes
1 (1/4 oz) packet yeast
1/3 c. warm water
1 1/2 Tbsp. sugar
1/2 to 3/4 tsp. salt
2 Tbsp. vegetable oil
2 c. unbleached flour or bread flour or all-purpose flour
1 1/2 c. rye flour

Put corn meal in a small bowl and pour boiling water over it.

Stir it until smooth, mix in caraway seeds, then set it aside and allow to cool.

Meanwhile, prepare mashed potatoes.

Use reconstituted potato or leftovers from night before, or boil pieces of pared chopped potato, drain them and mash them.

If you make mashed potatoes fresh, be careful to let them cool enough before adding them to yeast.

If you're using leftover mashed potatoes which have been salted, use less salt.

Put 1/3 c. of warm water into a large bowl and dissolve yeast in it.

Add sugar and let it stand for about 5 minutes.

Mix salt and vegetable oil into yeast mixture.

Mix cooled mashed potatoes and cooled corn meal mush together and then add it to yeast mixture and mix well with a mixer.

Mix in rye flour and mix very well.

Switch to dough hooks.

Mix in unbleached flour gradually and mix well.

Mix finished dough for at least 10 minutes with dough hooks.

Grease a bread pan.

Scrape dough into bread pan using dough hooks.

Wet back of a large tablespoon and press and smooth dough into shape in bread pan; keep wetting back of spoon so that it doesn't stick to dough.

You can also wet your hands and do this.

Let dough rise in a warm place until it rises about 1/2 inch over top of bread pan.

Bake in preheated 400 F. for 40-45 minutes (this 1 1/2 pound loaf took
longer - about 55 minutes).

Bread is done when it sounds hollow when tapped.

Bread improves in flavor with age and should stay moist for up to five

Directions for a 1 pound loaf:

1/4 Cup Cornmeal
3/4 Cup Boiling Water
1/3 Teaspoon Caraway Seeds
1/2 Cup Mashed Potatoes
2/3 Package Active Dry Yeast
1 1/4 Cups Bread Flour
1 Cup Rye Flour
1 Tablespoon Sugar
3/4 Teaspoon Salt
1 Tablespoon Vegetable Oil
1/4 Cup Water, Warm

Mix all of the boiling water with cornmeal in a small bowl and mix well so
that there are no lumps.

Stir in caraway seeds.

Allow to cool.

Make mashed potatoes (do not add salt or other flavorings) and allow to cool.

Mix yeast with warm water in a large bowl.

Stir in sugar and allow to stand for about 5 minutes (or more).

Mix mashed potatoes and corn meal mush together until well blended and no lumps remain.

Make sure mixture is cool enough before adding it to yeast mixture.

Add salt, vegetable oil and corn meal and potato mixture, and mix well with a mixer.

Add rye flour and mix very well.

Put dough hooks on mixer if you haven't already done so.

Add bread flour and knead with dough hooks for at least 10 minutes.

Grease a bread pan with butter.

Using dough hooks, scrape bread batter into bread pan.

Dip a large tablespoon into water and use back of it to smooth batter and press it into pan.

You will need to keep tablespoon wet or dough will stick to it.

You can also wet your hands and use them to mould dough.

Put bread pan in a warm place and allow dough to rise until nearly doubled.

Preheat oven to 200o C (400o F) and bake bread for 40 to 45 minutes, or until dough sounds hollow when tapped.

Remove bread from oven and from bread pan and allow it to cool on a wire rack.

Bread improves in flavor with age.

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