| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Potatoes; mashed |
| 1 |
qt |
Potato water |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
|
Yeast cake |
| 2 |
tb |
Lard |
| 2 |
tb |
Salt |
INSTRUCTIONS
Pour potato water, hot, over flour and sugar. Add potatoes and cool.
Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
salt. Stiffen up and knead at least 20 minuts. Let rise again. Make
into loaves or light cakes. Let rise and bake
Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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