Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups mashed potato 1 cake dry yeast 1 teaspn
- 2 cups mashed potato mixed
- 1 cake dry yeast 1 teaspn
- 1 teaspn
- 2 teaspns
- 2 qts
- salt
Directions
2 cups mashed potato 1 cake dry yeast 1 teaspn. salt 2 teaspns. sugar
Add yeast cake powdered fine, to the potato when lukewarm, and the salt and sugar when cold; form into a ball, cover and keep in cool place 2 or 3 days. When ready to bake, add 2 cups mashed potato mixed with 1 teaspn. salt and 2 of sugar to the ball. Make a ball of half the mixture and add enough warm water to the remainder to make 2 qts. or more. Add warm flour to knead, let rise in bulk once or twice before putting into pans.
Proceed in the same manner for each baking, keeping the ball covered in a cool place between bakings. A new ball will not need to be started oftener than once in three months if at all.
This yeast works very quickly and makes beautiful bread. Of course for small bakings, half the quantity of yeast would be sufficient.