|Photo Credit: Encyclopedia of Immigration|
|Hjelm Farm in Swedish Community-Idaho. Photo Credit Historical Findings|
With the laminated recipe in my Great Grandmother's handwriting and my mother as the teacher; to my daughter helping in the kitchen (who has an apron from HER great grandmother and is wearing Great-Great Grandmothers belt around her waist), this baking event spanned 5 generations. Now THAT is something truly priceless! Without further ado, I give you the treasured Mrs. Jones Swedish Potato Bread original recipe.
NOTE: The below recipe is translated as written on the original recipe. Since this has been passed down throughout the years, Mom's variation to the recipe has been noted in italics within the recipe. I love seeing the improvements of the recipe over time!
Recipe from the kitchen of: Sigrid Jones
1 Medium potato
1 Cup Milk
1/2 Cup shortening
1/2 cup sugar
2 Eggs beaten
- Peel potato, cut fine and boil with approximately 1 1/2-2 cups water. Reserve the potato water after boiling. (Reserving the potato water allows you to keep the vitamins/minerals and flavor that escape while boiling, for putting back into your recipe).
- Meanwhile, scald the milk (Mom says you can scald it in the microwave. Watch the milk and stop cooking just before boiling. Mom says you will know it's scalded when it gets 'excited' and starts to foam).
- Pour milk into large bowl and add Sugar and Salt.
- Mash potato.
- Add shortening, potato and reserved potato water (should be about 1 cup-add water if not).
- Dissolve the yeast with a little warm water. Add to the milk mixture, be sure it is luke-warm and not too hot (it will kill the yeast cultures if too hot).
- Then add the eggs with the flour: just enough flour to handle (slowly alternate adding flour and eggs. You will know when the dough is ready when it doesn't stick to your finger when you poke it! It should be anywhere from 3-6 cups flour)
- Shape into large ball and place into large greased bowl. Let rise in warm room until double in size
- Punch dough down and shape into rolls or loaves and place in greased pans. Let rise again until double in size
- Bake at 350 degrees Fahrenheit until golden brown
ENJOY!! We eat ours with turkey dinner and buttered with Lingon berry Jam for delicious breakfast (and lunch, and dinner) sides. I hope you make some lasting memories today!
Bella the lab wants to know if you will share this recipe? She's hoping that someone....ANYONE will at least share with HER! She knows as well as the rest of us that everything DOES taste better when it's Fresh From Home!