Potato Bread

Ingredients

• one quart of boiling water
• three large potatoes
• one-third of a cupful of yeast
• one table-spoonful of salt
• about three quarts and a pint of flour

Method

1. 1

   Cover the potatoes with boiling water and cook for half an hour.

2. 2

   Drain and mash them, then pour the boiling water on them.

3. 3

   Let it stand until blood-warm, add yeast and three quarts of flour, beating in with a spoon.

4. 4

   Cover and let rise overnight.

5. 5

   In the morning, beat in salt and half of the remaining flour, knead for 20-30 minutes, let rise until doubled, shape into loaves, let rise again, and bake for one hour in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 413. The excerpt below is the record exactly as published.

Potato Bread. For four large or six medium- sized loaves use one quart of boiling water, three large potatoes, one-third of a cupful of yeast or one-third of a cake of compressed BREAD, ROLLS, AND MUFFINS. 783 yeast, one table-spoonful of salt, and about three quarts and a pint of flour

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