Potato Bread
A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).
A historical recipe
Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- Three and one-half quarts sifted flour
- one quart warm water
- one teacup yeast
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
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- Three and one-half quarts sifted flour, one boiled potato, large;
- one quart warm water, one teacup yeast, one even tablespoon salt.
- Mix at night;
- put the flour in a large bowl;
- hollow a place in the centre for the potato mashed, water and salt.
- Stir in flour enough to make a smooth batter;
- add yeast;
- stir in the rest of the flour.
- Put the dough on the floured board;
- knead fifteen minutes, using barely enough flour to prevent sticking.
- Flour the bowl, lay the dough in it, cover, and leave to rise.
- In the morning, divide in four parts;
- mould into loaves;
- when light, prick, and bake in a moderate oven.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Sieve