The Fallingwater Cookbook by Suzanne Martinson

Author:Suzanne Martinson
Language: eng
Format: epub
ISBN: 9780822979371
Publisher: University of Pittsburgh Press

Makes 1 braided loaf

Note: Most modern-day yeast does not require proofing, as long as the expiration date on the package hasn't run out. To proof yeast, add it to warm water with a little sugar to feed the yeast. It should create bubbles. Yeast, a living plant, should be stored in a cool place or, especially when bought in bulk, in the refrigerator.

ELSIE'S MOTHER'S POTATO BREAD

When Elsie Henderson was a little girl, her mother would call her to the kitchen of their apartment on Pittsburgh's Mount Washington, and say, “Elsie, put on a potato to boil.” And Elsie would know that it was time for her mother to bake bread for the family, which included one older sister and eleven strapping brothers. “Imagine my surprise when, as an adult, I began to see potato bread sold in the grocery store as some sort of fancy food,” Elsie, who is in her nineties, says. Her potato-bread baking was limited to her own home, however, as the Kaufmanns generally spurned potatoes.

1 cup lukewarm potato water

Optional: 1 potato, mashed (about 1 cup)

1 cup lukewarm milk

¼ cup sugar

1 tablespoon salt

¼ cup lard (today Elsie uses vegetable shortening)

1 tablespoon dry yeast, dissolved in warm water with a sprinkle of sugar

3 eggs, at room temperature

7 to 7 ½ cups all-purpose flour, plus additional (about 2 to 2 ½ cups)

Butter

Peel and chop the potato. In a small saucepan, cover the potato with water and bring to a boil. Simmer until the potato is done; it will break when pressed with a fork. Drain the potato water, reserving 1 cup. Set aside the cooked mashed potato, if using.

In the large bowl of an electric mixer, combine the warm potato water and milk.

Add the shortening (lard or vegetable shortening) to the warm liquids and let it melt. Mix in the sugar, salt, and yeast. Add the eggs, which have been lightly beaten with a fork, and mix well.

Add 4 to 5 cups of flour, and the mashed potato, if using. Gradually add the remaining flour, as needed, until a soft dough is formed.

To make the dough easy to handle, turn onto a lightly floured board and knead it until smooth, adding flour as needed to avoid sticking. The dough will begin to develop blisters on the surface when it is kneaded enough.

Place the dough in a large buttered bowl; cover, and let it rise in a warm place until doubled in size, about 1 hour. The dough is ready when it holds its shape when indented with a forefinger.

Punch the dough down and knead again. Divide the dough into thirds. Shape into three loaves. Put the dough into buttered bread pans and let it rise again until the dough reaches the top of the pans.

Bake in a preheated 425-degree F oven for 35 to 40 minutes, until brown. The bread will sound hollow when tapped.

Turn out of the pan immediately and set on a cooling rack. Brush with melted butter.

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