Receta Everlasting Bread
Grandma–again with the mashed potatoes?
By Eliot, on July 1st, 2010
I was perusing through the family recipe book (compiled from all the recipe cards, newspaper clippings, and envelopes with scribbled recipes that we found stashed away in her house), and I came across her “Everlasting Bread Recipe.” Again, just like in her potato salad recipe, she used leftover mashed potatoes. You might think the family farm was in Idaho with all the mashed potatoes that seemed to be around her house. We are not from the “Gem State;” potatoes were just an accompaniment to EVERY meal.
Everlasting Bread
- 1 quart scalded milk, cooled
- 1 c. mashed potatoes
- 1 c. sugar
- 1 c. shortening
- 1 pkg. yeast softened in 1/2 c. water
- 1 t. baking soda
- 2 t. salt
- 2 t. baking powder
Enough flour to make a stiff dough.
It improves after 24 hours and gets better everyday as long as it lasts. It keeps almost indefinitely if in the refrigerator.
OK—I think a couple of caveats are due here.
If you have never attempted homemade bread before, I would not try this one first. Obviously, due to the lack of directions, you must have some knowledge of bread baking or you will be lost with this recipe.
This recipe was meant to be kept in a large sealable bowl. (Grandma had many 2 1/2 gallon tupperware containers with handles. If they were not used to haul milk to the house from the dairy, they usually had bread in them.)
I really doubt that it keeps indefinitely.