Rye Bread
From the Bohemian-American Cookbook by Marie Rosicky, published by the Automatic Printing Company (www.autoprintomaha.com).
3 large peeled potatoes
Rye
flour
From "Memories in the Kitchen: Bites and Nibbles From
'Bryony'"
From the Bohemian-American Cookbook by Marie Rosicky, published by the Automatic Printing Company (www.autoprintomaha.com).
2 quarts water
1 cake compressed yeast, dissolved in a little tepid water
½ cup flour
Salt, pinch
Boil potatoes the evening before baking. When boiled until
nearly dissolved, press through a sieve, and if the water has boiled away, add
enough cold water to make 2 quarts, then add flour and yeast. Beat, and set in
a warm place overnight. In the morning, add salt and enough rye flour to make a
batter as for pancakes, and let it rise 30 minutes. Then pour on a floured
board, add more flour and knead until the dough does not stick. Place in the
bowl and let it rise 15 minutes. Knead again, let it rise a short time, then
form into loaves, place in pans, and when they have risen once their bulk, bake.
All proceeds benefit Big Brothers Big Sisters of Will and Grundy
Counties. www.bbbswillgrundy.org
Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html
