1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 cup potato, cubed
1 cup bread flour
1/2 tablespoon active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon salt
1/4 cup butter
1 cup cornmeal
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons butter
1 cup milk
1/3 cup cornmeal
1/4 cup flaked coconut
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup instant powdered milk
1 1/2 cups milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter, melted
3 eggs
1 teaspoon vanilla extract
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a separate bowl, dissolve flour in warm water. Let stand until creamy, about 1 minute. In a large bowl, combine yeast mixture, milk, sugars, egg, cinnamon and nutmeg. Stir flour mixture into egg mixture, one cup at a time, until all the dry ingredients are covered. Add more milk or flour, until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat. Cover bowl and let rise in warm place 1 hour or overnight.
Lightly grease a small bowl or dish, and divide dough in half. Place into warm warm place, warm, and rise in warm place or in warm water until tripled in volume, about 2 hours. Meanwhile, preheat oven to 375 degrees F (190 degrees C) and grease a 9x5 inch jellyroll pan. In a large bowl, beat butter or margarine until light and fluffy. In a small bowl, mix together flour, salt and instant powdered milk. The flour and milk should be mixed in the same bowl. Shape dough into a ball, using a large spoon. Divide each ball into two thirds and arrange them on prepared pan. Bake in preheated oven for 35 to 40 minutes, or until a knife inserted into center comes out clean.
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