POTATO REFRIGERATOR BREAD 2 -- CHALLAH FOR ROSH HASHANAH

POTATO REFRIGERATOR BREAD 2 – CHALLAH FOR ROSH HASHANAH

(adapted from James Beard)

1½ cans Cream Style Corn

¼-½ cup water

1 cup instant mashed potatoes

2½ tbsp. salt

2¼ sticks margarine

½ cup warm water

¼-½ cup honey

4½ tsp. dry yeast

3 eggs

10 cups white flour, approx.

Bring the Cream Style Corn and water to a boil. Add salt and margarine, then pour into a large mixing bowl and stir in potato flakes. Allow to cool.

Proof yeast in warm water to which the sugar has been added. When proofed, stir in the eggs and the potato mixture. Stir well. Then add the flour, 1 cup, then ½ cup, at a time, beating well after each addition, to make a thoroughly stiff dough.

Turn out the dough on a floured board and knead for 10 or 12 minutes, until the dough is very smooth and shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with butter/ Cover tightly and refrigerate overnight to let rise (it can be refrigerated for as much as 18 hours).

Remove from the refrigerator, punch down, and turn out on a floured board. Let rest for 5 to 6 minutes, then knead vigorously for 4 or 5 minutes and let rest again. Shape into two loaves. Place in two well-greased 9 x 5 x 3-inch pans, and let rise until it is doubled in bulk. (Because it has been refrigerated for a lengthy period, the rising time may be as long as 4 hours.)

Pre-heat the oven to 375° and bake for 40 to 45 minutes. Remove from pan and return to oven to crisp and color the crust. Cool thoroughly before slicing.

Quantity: 4 medium-sized, round, free-form loaves