Milk and Potato Bread

Ingredients

• two medium-sized potatoes
• a quart of water
• a quart of fresh milk
• one cake compressed yeast
• one tablespoon salt
• one tablespoon sugar

Method

1. 1

   Peel, slice and cook potatoes in water.

2. 2

   When done, put through a fruit-squeezer, then add scalded milk.

3. 3

   Let stand until lukewarm, then add yeast and flour to make a light sponge.

4. 4

   Let rise and whip down two or three times.

5. 5

   When sponge is light, add salt, sugar, and enough flour to make a stiff loaf.

6. 6

   Let rise again and make into four loaves; let rise again and bake in quick even oven for about forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 67. The excerpt below is the record exactly as published.

one tablespoon melted butter, one tablespoon sugar, one cup equal parts of milk and water. Bake in hot oven twenty minutes. Can be made with sour milk, or cream and soda if desired. NO. 14. MILK AND POTATO BREAD. Miss Ida Edmonds, 114y2 South Union avenue, Los Angeles— For four loaves of bread take two medium-sized potatoes, peel, slice and cook in a quart of water. When done, put through a fruit-squeezer, then add a quart of fresh milk which has been scalded; let stand until lukewarm, then add one cake compressed yeast, add flour enough . to make a light sponge, let rise and whip down two or three times. "When sponge is light add one table- spoon salt, one tablespoon sugar

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