Bread with Potatoes

Ingredients

• three fair sized potatoes
• one teacup of flour
• one tablespoon sugar
• one-half of salt
• one-fourth of ginger
• one very scant quart of boiling water
• flour sufficient to make the dough

Method

1. 1

   Boil and mash potatoes.

2. 2

   Add flour, sugar, salt, ginger, and boiling water gradually.

3. 3

   Add yeast when lukewarm.

4. 4

   Let rise overnight, then add more flour to handle.

5. 5

   Mold into loaves, let rise, and bake in a moderately quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 17. The excerpt below is the record exactly as published.

Bread with Potatoes. — For two loaves of bread, boil three fair sized potatoes and mash them thoroughly (use a fork) in the bread pan ; add one teacup of flour, one tablespoon sugar, one-half of salt, one-fourth of ginger and one very scant quart of boiling water. The water should be added gradually till the mixture is perfectly smooth, and when luke-warm add one dissolved yeast cake or one- half cup of sweet lively yeast, and keep where it will not get chill- ed. At night the sponge should be very foamy and then add all the sifted flour that can be stirred in and during hot weather, at bed-time, put it down in the cellar or in the refrigerator. In the morning, add flour sufficient to make the dough

Cook this with the app: pantry check, scaling, and the assistant.