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Potato Bread-Bev Laumann

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  • Potato Bread-Bev Laumann

    Here is a bladder-friendly potato bread recipe based on one originally circulated during the early nineteenth century. It has a chewy crust and makes a great sandwich bread. It's delicious paired with soups and stews, or as toast. It packs plenty of fiber as well as vitamins. This updated recipe rises faster and takes less total work time than grandma's version thanks to the use of packaged dry yeast. Free of any fats or oils as well as dairy or eggs, it's suitable for vegetarians and vegans too.

    Potato Bread
    makes 1 large loaf

    1 pkt (1/4 oz.) dry active yeast
    1 very large russet potato
    water to cook potato
    7-1/2 to 8 c. flour (preferably bread flour, but all-purpose flour will work)
    1/4 c. sugar
    1 Tbsp. salt

    Peel the potato and chop into pieces about an inch across. Cover with water (at least 2 or 3 cups) and boil until very soft. Drain the potatoes reserving the liquid. Puree or mash the potatoes until smooth, adding a bit of liquid if necessary. Set the potatoes and cooking water aside to cool until the water is lukewarm. Measure 3/4 cup of the cooking water (strained to remove any potato chunks). Combine in a small dish the potato water and the dry yeast. Stir to completely dissolve the yeast and set aside for about 10 minutes.

    Meanwhile, measure flour, sugar and salt into a bowl and mix thoroughly. Measure 1 cup of the mashed or pureed potatoes and 1-1/2 cups of hot water. Stir into the dry ingredients, mixing thoroughly. Stir in the yeast then turn out on a floured surface and knead until bread is a uniform consistency. Place in an oiled bowl, cover with a damp cloth, and set in a warm place (about 80 degrees F.) for one hour or until double in volume. Punch down and knead on a floured surface, working in another half-cup of flour. Turn in an oiled bowl and let rise again for 45 minutes. Knead for 5 minutes, then place in a large, well-oiled loaf pan. Let rest 10 minutes.
    Bake at 375 degrees F for 40 to 45 minutes in the center of the oven. Be sure there is plenty of clearance between the top of the loaf pan and the top of the oven-- it rises quite high. (When done, the bread should sound hollow when the top is tapped). Let the bread cool before slicing.
    Daughter your faith has made you well,go in peace, and be healed of your disease.(Mark 5:34)

    Detrol:only took one pill and it made me sick
    Elmiron:caused horrible pain(took 1 week)
    CystaQ:caused alot of burning and pain(only took one pill)
    Wellbutrin:only on it for three days as it caused alot of bladder pain
    Elavil:Took one pill and it caused a flare that lasted almost two weeks. It was the longest flare I've ever had. Never again..ouch
    Prelief:made my bladder burn and feel tingly.

    Uracyst:Started May 19 2011
    Enablex:take one pill daily with no issues
    Naproxen:for pain as needed
    Baking Soda with water:as needed and it's a God send. It brings down my pain within 20 mins.
    Venofer: Started April 2012 by IV for low Iron. I do not tolerate oral Iron so this is the route I had to take.Does not bother my bladder but did have other side effects. I take Benedryl with each treatment to avoid side effects.
    Supplements:Whey Protein powder daily
    Dessert Harvest Aloe It has been helping alot but I can only take it every two days as my "die off" reaction has been severe.