Breakfast Bread

Ingredients

• Three pounds of flour
• three quarters of an ounce of German yeast
• two mealy potatoes
• one ounce of butter
• one pint and a quarter of new milk

Method

1. 1

   Boil and dry the potatoes; mash them with the butter and a dessert-spoonful of salt, and mix well with the flour.

2. 2

   Prepare the yeast with half of the milk, a little warm; strain it off into the middle of the flour, stirring it a little; cover it, and let it remain all night.

3. 3

   Warm the remainder of the milk, and mix in the dough; set it before the fire to rise for half an hour; then make it up in rolls; lay them on the warm tins; cover with a thin cloth, and when risen a little, bake them in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 111. The excerpt below is the record exactly as published.

Breakfast Bread. Three pounds of flour, three quarters of an ounce of German yeast, two mealy potatoes, one ounce of butter, and one pint and a quarter of new milk

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