Leek and Potato Bread : Enjoy recipes for homemade, sauces, soups, dinners and desserts.

CATEGORY Electric

Manual

Canning MANUFACTURER Fabio Leonardi

O.M.R.A

Weston

Natural Classico

Squeezo

True Induction

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RECIPES

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Leek and Potato Bread

Put yeast, 1/2 cup lukewarm water and 3 tablespoons flour in bowl and let stand for 30 minutes. In large mixing bowl put leek mixture, salt and 2 cups water. Add proofed yeast mixture, 7 cups flour and caraway seeds. Beat well, adding flour until dough is no longer sticky. Turn out onto floured board and knead until dough is smooth, shiny, and elastic. Put dough into greased bowl and cover. Let rise in warm place until double in bulk. Punch down and shape into rolls and bread loaves. This amount will make 12 rolls or two 10" round loaves of bread.

Put the bread rounds into greased pans to rise. Cover and let rise until almost double. Preheat oven to 400. Brush tops of bread with water and bake for 1 hour until crusty.

Ingredients

1 cup leek and potato mixture
1 pkg. yeast
1/2 cup lukewarm water
3 tbsp flour
2 tbsp salt
2 cups water
9 cups flour
1 tsp caraway seeds