Potato Bread
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- 1 quart of flour
- 1/2 pint of boiling water
- 1/2 gill of liquid yeast
- 1/2 teaspoonful of salt
- 1 tablespoonful of sugar
- 1 tablespoonful of butter
Possible health benefits
General information, not medical advice.
-
Flour
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 quart of flour.
- 1/2 pint of boiling water, generous measure.
- 1/4 cake of compressed yeast, or 1/2 gill of liquid yeast.
- 1 potato.
- 1/2 teaspoonful of salt.
- 1 tablespoonful of sugar.
- 1 tablespoonful of butter or lard.
- Cover the potato with boiling water and cook for thirty minutes.
- Take it up and mash fine and light;
- then pour the boiling water on it.
- Let this stand until it is blood-warm;
- then beat into it the yeast, sugar, and a pint and a half of flour.
- Beat well for ten minutes;
- then cover the dough and set it in a warm place to rise.
- It will take between four and five hours.
- When the dough has risen to a light sponge, add the salt and butter or lard to it, and beat well.
- Sprinkle the board with flour, turn the dough out on it and knead for fifteen or twenty minutes.
- Return the dough to the bowl;
- cover, and set in a warm place to rise.
- When it has risen to more than double the original size, shape it into two small loaves, or a loaf of medium size and a small pan of rolls.
- Cover the bread with a clean towel and raise to double the original size.
- If all the dough be put into one loaf, it must be baked for one hour;
- if two small loaves be made, bake them for forty-five minutes.
- This is delicious bread.
- Milk may be substituted for water.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Spatula