Potato Bread

Ingredients

• seven pounds of flour
• two and a half pounds of potatoes
• yeast
• milk

Method

1. 1

   Boil the potatoes in their skins, drain and dry them, then peel and weigh.

2. 2

   Pound them until free from lumps, mix with flour, add yeast, and knead with milk instead of water.

3. 3

   Bake in a gentle oven until done.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1310. The excerpt below is the record exactly as published.

Potato Bread.— In making bread, a por- tion of mashed potato is sometimes added to the flour, and this addition improves the bread very much for many tastes ; it also keej^s it from getting dry quite so soon. At the same time it is not so nutritious as ordinary home- made bread. Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them. Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour, in the pro- portion of seven pounds of flour to two and a half pounds of potatoes. Add the yeast, and knead in the ordinary waj-, but make up the bread with milk

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