German Potato Bread Recipe

Boil one potato until tender; mash it through a sieve, add to it a half

pint of warm water and a teaspoonful of sugar. Stir in one cupful of

flour and one cupful of yeast; let this stand for two hours, or until

very light. It is better to make this at seven o'clock, so the bread may

be sponged at nine or ten. Scald a pint of milk, add to it a pint of

water, beat in a quart and a pint of flour. The batter should be thick

enough to drop, rather than pour from the spoon. Then stir in the potato

starter, and stand in a place about 65° Fahr. over night. Next morning

knead thoroughly, adding flour. Put this aside until very light, about

two hours, then mold into loaves, put it into square greased pans, and

when light bake in a moderately quick oven three-quarters of an hour.



This recipe will make two box loaves and a dozen rolls.

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