Golden Loaf

Ingredients

• half a pound of white potatoes
• one pint of scalded milk
• two tablespoonfuls of butter
• a tablespoonful of sugar
• two eggs well beaten
• one compressed yeast cake
• a quarter of a cupful of warm water
• a quart of white flour

Method

1. 1

   Pare and boil half a pound of white potatoes; drain; dust lightly with salt; shake them until dry and press them through a colander.

2. 2

   Add one pint of scalded milk, two tablespoonfuls of butter, a tablespoonful of sugar, two eggs well beaten, and one compressed yeast cake dissolved in a quarter of a cupful of warm water.

3. 3

   Add a quart of white flour, and beat continuously for five minutes; then add flour slowly until you have a soft dough; knead for ten minutes until it is light and elastic.

4. 4

   Put it in a bowl that has been slightly buttered; cover and stand in a warm place until it has doubled its bulk, or about three hours and a half.

5. 5

   Divide it in two loaves, mould each lightly, put in greased square pans; cover and stand in the same place for one hour and a quarter, and bake in a moderate oven for three-quarters of an hour.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 38. The excerpt below is the record exactly as published.

GOLDEN LOAF Pare and boil half a pound of white pota- toes; drain; dust lightly with salt; shake them until dry and press them through a colander. Add one pint of scalded milk, two tablespoonfuls of butter, a tablespoonful of sugar, two eggs well beaten, and one compressed yeast cake dissolved in a quarter of a cupful of warm water. Add a quart of white flour

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