| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Penndutch, Breads | 1 | Servings | |
INGREDIENTS
| 4 | Med Potato | |
| 2 | tb | Sugar |
| 1 | tb | Salt |
| 1 | c | Yeast |
| *dissolved in: | ||
| 1/2 | c | Water, lukewarm |
| 4 | c | Flour, bread |
INSTRUCTIONS
Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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