Raised Wheat Bread with Potatoes

Name: Raised Wheat Bread with Potatoes
Ingredients: one half a cup of hop yeast; two boiled hot Irish potatoes; one pint of water; sifted flour until it is a soft dough

From La cuisine creole, 1885

This method allows for multiple fermentations.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

476Calories

39 gProtein

82 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories476 kcal

Protein39 g

Carbohydrates82 g

Fiber30 g

Sugars0 g

Total Fat6 g

Saturated Fat0.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium802 mg

Potassium1937 mg

Calcium172 mg

Iron20 mg

Magnesium135 mg

Phosphorus637 mg

Zinc7.2 mg

Copper3 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B61.8 mg

Vitamin B120.1 mcg

Thiamin (B1)8.3 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate1774 mcg

Choline24 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.

AISED WHBAT BBEAD WITH POTATOES. Take one half a cup of hop yeast, or yeast made f rom turnpike cake will do, also two boiled hot Irish potatoes, mash them, and add to the yeast and potatoes one pint of water. Make a sponge of this by beating in sîf ted flour until it is a soft dough

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