POTATO REFRIGERATOR BREAD

POTATO REFRIGERATOR BREAD

(adapted from James Beard)

Note 2: Taste for salt: both the pototo recipe and the Beard recipe called for salt. I added salt only to the potatoes.

Note 3: Taste for sweetness. The recipe called for ½ cup plus 1 tbsp. sugar, but I reduced it because the Cream Style Corn is sweetened.

1 can Cream Style Corn

¼ cup water

2/3 cup Idahoan instant mashed potatoes

1 tbsp. salt

1½ sticks margarine

½ cup warm water

2 tbsp. sugar

2¼ tsp. dry yeast

2 eggs

6½ cups white flour, approx., of which ½ cup can be cornmeal (could have been more: the dough is stickier and slacker when kneaded after refrigerating)

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.

When cool, add all other ingredients, the flour last, 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.