Grandma Cauffiel's Bread

Name: Grandma Cauffiel's Bread
Prep time: 5 h
Cook time: 45 min
Total time: 5 h 45 min
Yield: 7 loaves
Ingredients: 4 cups potato water, with mashed; 4 cups water; 1/4 ounce active dry yeast (3/4 cake household yeast); 2 tablespoons salt; 4 tablespoons shortening; 6 tablespoons sugar; 22 1/2 cups flour

Submitted by Chef #497436

"This was my great grandmother's recipe. I've started using it because I have a houseful of people and a 2 loaf recipe just wasn't enough. I had to do a little bit of interpreting (as the recipe I have only has ingredients and bake time/temp) and some adjustments to get it a little more up to date. You're going to need a BIG mixing bowl to handle this."

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Ready In:: 5hrs 45mins
Ingredients:: 7
Yields:: 7 loaves

ingredients

4 cups potato water, with mashed
4 cups water
¹⁄₄ ounce active dry yeast (3/4 cake household yeast)
2 tablespoons salt
4 tablespoons shortening
6 tablespoons sugar
22 ¹⁄₂ cups flour

directions

To make the potato water, boil 2-3 cleaned, cubed potatoes. Pour water into measuring cup. Mash potatoes separately.
Activate yeast in 1/4 c of the regular water.
Mix together the potato water, mashed potatoes, regular water, yeast, salt, shortening, and sugar.
Add flour until dough starts to form.
Turn onto floured surface and knead until smooth.
Place in greased bowl. Cover. Allow to rise until double.
Punch down and turn onto lightly floured surface.
Form into loaves and let rise a second time, until double.
Bake at 400 degrees F for 15 minutes, then reduce heat to 350 and continue baking for 30 minutes.
When you remove bread from the oven, brush with butter.