Household Bread, with Potatoes

Ingredients

• 3lb. of potatoes
• half a pint of good sweet yeast
• half a pint of barely tepid water
• a peck of flour
• 2oz. of salt
• four and a half to five pints of tepid water

Method

1. 1

   Peel and boil the potatoes, then crush them.

2. 2

   Mix yeast with tepid water, then combine with potato pulp to form a batter.

3. 3

   Pour this into a well in the flour, cover, and let rise for an hour.

4. 4

   If properly fermented, mix into a dough with flour, salt, and gradually add water.

5. 5

   Let rise for two hours, knead into loaves, let rise again, and bake for 1.25 to 2 hours.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

Household Bread, with Potatoes. — Peel and boil 3lb. of potatoes and crush them through a masher or colander. Mix together half a pint of good sweet yeast with half a pint of barely tepid water, then mix this and the potato pulp to a batter and pour it into a bay in the centre of a peck of flour. Stir down a little of the flour from the sides. 24 BREAD, CAKES, AND BISCUITS. and dust a, little more over the top of the little pool of batter thus formed. Cover the pan with a thick cloth, and leave its contents to rise by the fire for about an hour. At the end of this time, if the “ sponge,” as this batter is technically called, is properly fermented, work it all into a dough with the flour, adding in 2oz. of salt and four and a half to five pints of tepid water

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