1 ea potato, peeled, cubes 1 tb butter, melted
2 1/2 c water 6 c whole wheat pastry flour
3 tb yeast 2 tb butter, softened
4 tb maple syrup, at 100 deg f. 1/2 c Monterey Jack cheese, grated
In a sauce pan, boil potato in water for 10 minutes; mash potato in
water. In a bowl, combine yeast and maple syrup, making sure syrup is
warmed to body temperature. With a wooden spoon stir butter into
potato mixture; add 1/2 of flour to yeast mixture. Turn resulting
dough onto lightly floured surface and knead, incorporating rest of
flour. Put dough in a lightly oiled bowl; turn to make sure top is
oiled too. Cover with towel and let rise 1 hour. Punch down, and
knead 10 times. Separate and shape into loaves; place in lightly
oiled 9″ x 5″ loaf pans. Split tops with sharp knife and insert
butter and Jack cheese. Place loaves in cold oven. Turn heat to 350
degrees and bake for 20 to 30 minutes; loaves will continue to rise as
they bake. Bread is done if it sounds hollow when tapped with a
knuckle. Makes 2 loaves
Yields
20 servings