Recipes > Breads > Potato Bread > Potato Bread

Potato Bread

Instructions

Take good, mealy boiled potatoes, in the proportion of one-third of the quantity of flour you propose to use, pass them through a coarse sieve into the flour, using a wooden spoon and adding enough cold water to enable you to pass them through readily; use the proper quantity of yeast, salt, and water, and make up the bread in the usual way. A saving of at least twenty per cent is thus gained.

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Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


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