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 |
|---|---|---|
| Mashed Potato | 1 medium (173g) baked | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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 of mashed potato to which has been added 1 cup of sugar
- 1 cup of sugar
- 1 cup of warm mashed potato
- 1 cup of potato reserved from the last baking
- 2 cups of fresh mashed potato
- 1 cupful as before
- 2 cups of potato add a little water
- 2 hrs
- 1 tablespn
- 2 qts
- 3 teaspns
- 3 qts
Directions
I do not know the origin of this yeast but the bread is truly named.
Put into a pitcher or some suitable deep vessel 2 cups of mashed potato to which has been added 1 cup of sugar and 1 qt. of warm water. Cover and let stand in a warm room for from 1 to 3 days or until covered with a foam almost like the meringue on a pie. Mix some of this foam with 1 cup of warm mashed potato, let stand in a warm place 1-2 hrs., add 1 tablespn. of salt and set away in a cool place.
To the original yeast add 1-2 qts. water, 2-3 teaspns. salt and warm flour to knead; when light, stir down, and put into pans the second time it rises. Be careful not to let it get over light in the pans before baking.
For the next baking, add 1 cup of sugar and the 1 cup of potato reserved from the last baking, to 2 cups of fresh mashed potato; take out 1 cupful as before, let stand in warm place 1 hr., add 1 tablespn. of salt and set in a cool place.
To the 2 cups of potato add a little water and set in a warm place until light, when water to make 2 or 3 qts. may be added and the bread kneaded up.
This bread needs to be eaten to be appreciated.
The yeast may be used in universal crust, raised cakes and wherever other yeast is used, with delightful results.