Wednesday, April 15, 2009

Nauvoo Bread

We recently visited several historical sites in Nauvoo Illinois. While there, we learned how the early Mormon settlers there cooked (among many other things.) This recipe is also a fantastic food storage recipe as all of the ingredients are typical food storage ingredients.

Here's the bread recipe Sister Prince they shared with us:

5 c. hot water
1/2 c. potato flakes
1/2 c. sugar
1 c. powdered milk
1 1/2 T. salt
1/2 c. oil or shortening
2 T. yeast
10-14 c. flour

Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of whole wheat flour and the salt. Stir to a smooth sponge. Add white flour to make smooth and elastic dough while kneading for 15 minutes. Let rise until double, about 1 hour, punch down and let rise again. Shape into loaves, let rise.

Bake in 375* oven for about 35 minutes.

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