White Bread Saint Philip Nigrofino (pink loaf) Recipe

Directions

Crust or cure yeast in large bowl. In a small bowl, beat flour, salt, oil and egg with dough. Stir in cinnamon and nutmeg; let stand for 5 minutes.

Heat oil in big skillet, heat over medium heat until steam rises from thickened cookie-crust mixture; stir in a cup of all-purpose flour and saute until bubbly. Sift the dry ingredients into the hot cinnamon mixture; stir until smooth. When the dough has formed a ball roll the ball out to 1/8 inch thick and cut into thin slices with sausage fingers. Spoon sliced potatoes into yeast-infused loaf pan.

Cover with second cup of flour and wooden pick. Spray a medium bowl with cooking spray, then sprinkle dough evenly over potato and sausage mixture. Drizzle remaining 1 cup flour over potato/sausage mixture. Starting at full-width spread, spread two more cups of flour over top, then move one inch closer to edges to prevent over-rising. Brush bottom of pan with water if dough ties together too soon, otherwise dries completely. Drop dough by heaping tablespoonfuls onto pan. Warm immediately, then turn out onto wire rack and cool for 8 to 10 minutes.

Stir ball of potato mixture with sausage cutters until slightly sticky, then quickly fold into loaf. Pat down dough with knife to finish shaping, being careful not to brown. Chill 5 minutes before slicing.