Title: Potato Sponge Bread
Categories: Bread Penn
Yield: 1 Servings
| 4 | | Med Potato |
| 1 | tb | Salt |
| | | *dissolved in: |
| 4 | c | Flour, bread |
| 2 | tb | Sugar |
| 1 | c | Yeast |
| 1/2 | c | Water, lukewarm |
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.