![]() ![]() Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. ![]() Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Bring the dough to room temperature before continuing with the recipe. ![]() The dough may be made 1 day in advance and kept covered and chilled. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. ![]()
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