Lammas Blessings and a local recipe to celebrate this day! Although we still have the heat of the summer, days in this hemisphere are noticeably shorter. The rains and warmth have brought a bounty of grains and veggies this year. Our lunch we celebrated Lammas with hummus and bread of course!
1 Yukon Gold potato, boiled, peeled and diced
1-1/2 Cups water from boiling the potato
2 (1/4 oz.) packages of active dry yeast
6-1/2 Cups. all-purpose flour
3 Tablespoons white sugar
2 Tablespoons shortening
1 Tablespoons salt
2 Tablespoons all-purpose flour
Cool potato water to lukewarm. Dissolve yeast in 1/4 cup of the liquid.
To the remaining liquid, add the shortening sugar and salt.
Add the softened yeast and 1/2 cup of the flour.
Beat with a wooden spoon; add remaining flour gradually.
Turn out onto floured surface and knead until thoroughly elastic and no longer sticky.
Place in a bowl, cover and let rise in a warm place until doubled in size.
When doubled, divide into 2 parts, shape into loaves and place onto greased pans.
Let rise again until dough doubles in bulk.
Bake at 375 for 45 minutes or until edge of the bread pulls away a little from the pan.