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A Primrose Cottage B&B

Williamsburg, Virginia

Specialty Recipe

Inge's Health Bread

Ingredients Starter:
2 cups unbleached all-purpose flour
1 cup lukewarm water
1-1/2 teaspoons dry yeast
Ingredients Dough:
1 pound boiled potatoes
2-1/2 teaspoons granular yeast
1-1/2 cups warm water (lukewarm)
1 Tablespoon salt
2 Tablespoons dark molasses
2 cups stone ground whole-wheat flour
4-1/2 to 5 cups unbleached all-purpose flour
Ingredients Cornmeal:
1/4 cup corn flour
1/2 cup oats
1/4 cup sesame seeds
1/2 cup walnuts
1/4 cup wheat germ

To make the starter: Two days before baking, stir together 2 cups flour, 1 cup warm water and 1 teaspoon yeast; cover loosely and let sit at room temperature. The next day, feed starter with remaining 1/2 cup flour and 1/2 cup room temperature water. Set aside for 1 day.

On baking day, to make bread dough boil potatoes until done, cool, peel and pass through food mill. Place in large bowl of electric mixer (or large mixing bowl if mixing by hand). Dissolve 2-1/2 teaspoons yeast in 1-1/2 cups warm water. Add dissolved yeast to potatoes, along with all of starter, salt, molasses, wheat flour and all-purpose flour. Knead with dough hook or hand until springy and elastic. If using dough hook, finish kneading by hand until a uniform consistency is obtained.

Place dough in large bowl, cover with plastic wrap and allow to rise at room temperature 1-1/2 to 2 hours or until double in bulk. Divide dough into 3 pieces (approximately 2 pounds each). Shape into rounds. Set on baking sheets that have been sprinkled with cornmeal. Sprinkle loaves liberally with unbleached flour, cover loosely with plastic wrap and let rise until double in bulk. With a razor blade, slash loaves 1/2 inch deep once crosswise or in a tic-tac-toe pattern. Place in pre-heated 400-degree oven. Spray sides of oven with water; spray again 5 minutes later. Bake for 60 minutes. Let cool on wire rack.

Makes: 3 to 4 loaves

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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