Potato Bread

Ingredients

• 1 1/4 cups mashed potato (packed solid)
• 1/4 to 1/2 yeast cake softened in
• 2 tablespoons lukewarm water
• 2 1/4 cups flour

Method

1. 1

   Cool the mashed potatoes to lukewarm, add the salt and the yeast softened in warm water and about 1/4 cup of flour.

2. 2

   Mix well, cover and let rise until very light.

3. 3

   To the well-risen sponge, add the remaining flour, kneading thoroughly.

4. 4

   The dough should be very stiff, as it softens considerably in rising.

5. 5

   Cover and let rise until double in bulk.

6. 6

   Shape into a loaf, cover, let rise again until it has increased 2.5 times in bulk, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

POTATO BREAD 11/4 cups mashed potato (packed % to V4 yeast cake softened in solid) 2 tablespoons lukewarm V/2 teaspoons salt water 214 cups flour —

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