Ingredients

How to make it

  • (NOTE: Dottiet originally posted this recipe, but I can't add it to our family cookbook group here unless I post it myself, and it's a LONG-time family favorite. I've also added a few tips for success not found in Dottiet's original posting.)
  • Wash and peel potatoes.
  • Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works).
  • Sprinkle with cornmeal, sugar and salt and pour on the boiling water.
  • Cover the bowl loosely with plastic wrap and set aside.
  • Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees.
  • After 12 to 15 hours your starter should be foamy (see photos) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell!
  • Now in a separate bowl, mix together the warm milk, (even skim is fine ), warm water, baking soda, salt and melted shortening or oil.
  • Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough.
  • Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness.
  • Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans.
  • Dough should fill pan 1/3 full.
  • Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours).
  • With a fine-misting spray bottle, spritz the top of the dough with water.
  • Bake in a 400-degree oven for 30 minutes or until golden.
  • Remove to racks to cool. Brush tops of loaves with melted butter.
  • The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well.

Reviews & Comments 6

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  • sweetbread 4 months ago
    I bake rolls and bread all the time so wanted to try this. I did everything to the letter but no smell or foam. so disappointed but I want to try again. Any suggestions?
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  • borinda 3 years ago
    The breads look lovely and the baking pans must be, too. Nice recipe but I admit to being too lazy. It is an interesting recipe, I hope lots of others make it.
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    " It was excellent "
    ShakespeareJoe ate it and said...
    This bread is great. I'm Nan's big brother and we've loved this bread since we were little kids. It is very hard to make but well worth the time and effort. We could buy it at the store when we were little, but no commercial bakeries are willing to take the time to make it anymore. Our grandma in Bedford, Indiana introduced us to this wonderful bread back in the 1950's.
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  • 22566 3 years ago
    What a neat memory for your Grandchildren...
    They will be telling their Grandchildren about their Gram's 'Stinky Feet Bread' Keeping you in their lives each time they make it.
    Thank-you
    Kind Regard
    Joyce
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    " It was excellent "
    DeeLowe ate it and said...
    Although time consuming, well worth the effort! I kept two loaves out and put the other four in our freezer. They didn't stay in the freezer long, ate all of them in 3 days! LOVE LOVE LOVE it!!!!!
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  • warsawnan 4 years ago
    Our hometown bakery used to make this once a week. 50-60 years ago, my dad was always first in line to buy half a dozen or more loaves for our large family. Unfortunately, the bakery changed their recipe a few years back, and the new stuff tastes nothing like the original. That's why I had to research it online and give it a try myself.
    It is quite difficult to get a successful starter, and mine has failed almost as often as I've succeeded. The trick is keeping the starter at a constant temperature right around 105-degrees. Take a little extra time before starting the recipe to set up your crockpot: Using the same bowl you're going to place the starter ingredients in, fill it half-full with water. Place a digital probe thermometer in the water; place the bowl on top of the crockpot as specified in the cooking instructions and cover. Check the temperature every hour for 3 hours. If it maintains a 105-degree temperature, you're good to go. If not, adjust the number/thickness of the potholders or towels between the inverted crockpot lid and the bottom of your bowl.
    Not easy, for sure! But once your figure out your crockpot warming configuration that will maintain the correct temperature, remember it and you should be successful every time you make it.
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  • elgourmand 4 years ago
    You used to could buy this in German Town in SoCal about 50 years ago. Great stuff and I'll have to set a day, or so aside to make a few loves. Thanks for the post. RJ
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  • kristopher 4 years ago
    Wonderful post! Featured on the homepage today.
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