Potato Bread

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

One pound of good mealy potatoes, steamed or boiled very dry, in the ordinary way, or prepared by Captain Kater’s receipt (see Chapter XVII.), and rubbed quite hot, through a coarse sieve ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a couple of pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
The yeast ↝ Yeast [Not included in a food category]

for superior rolls

An ounce or two of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (5)

Steam or boil potatoes very dry, or prepare by Captain Kater’s receipt.
Rub the hot potatoes through a coarse sieve into the flour.
Mix the potatoes and flour well.
Add the yeast immediately after the potatoes.
For superior rolls, add an ounce or two of butter, an egg, and some new milk.

Original Text

POTATO BREAD.

One pound of good mealy potatoes, steamed or boiled very dry, in the ordinary way, or prepared by Captain Kater’s receipt (see Chapter XVII.), and rubbed quite hot, through a coarse sieve, into a couple of pounds of flour, with which they should be well mixed, will produce excellent bread, which will remain moist much longer than wheaten bread made as usual. The yeast should be added immediately after the potatoes. An ounce or two of butter, an egg and some new milk, will convert this bread into superior rolls.

Notes

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