Potato Bread

Ingredients

• Three and one-half quarts sifted flour
• one boiled potato, large
• one quart warm water
• one teacup yeast
• one even tablespoon salt

Method

1. 1

   Mix at night by putting the flour in a large bowl, hollowing a place in the center for the mashed potato, water, and salt.

2. 2

   Stir in enough flour to make a smooth batter, add yeast, and stir in the rest of the flour.

3. 3

   Knead for fifteen minutes, using barely enough flour to prevent sticking.

4. 4

   Flour the bowl, lay the dough in it, cover, and leave to rise.

5. 5

   In the morning, divide into four parts, mold into loaves, prick when light, and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 9. The excerpt below is the record exactly as published.

POTATO BREAD. Three and one-half quarts sifted flour, one boiled potato, large ; one quart warm water, one teacup yeast, one even tablespoon salt

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