3 potatoes
1 yeast cake
2 tbsp shortening
2 tbsp sugar
1 tbsp salt
6 1/2 cup sifted flour
A Recipe for
Potato Bread
Eat little, sleep sound. |
| Iranian Proverb |
Food Tip |
Herb Tip |
This Recipe for Potato Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Potato Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
He was a very valiant man who first adventured on eating oysters. |
| James I |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This is a recipe for Potato Bread from the recipe cookbook of Recipes-to-go (Bread)
I eat merely to put food out of my mind. |
| N.F. Simpson |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
He who lives by the sword eats with bloody hands. |
| Anonymous |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Cook pared potatoes in boiling water until tender; mash in liquid and
heat 2 cups to lukewarm. Crumble yeast in 1/4 cup of the liquid. To
remaining liquid add shortening, sugar and salt. Add softened yeast
and 1/2 of the flour. Beat; add remaining flour gradually. Knead on
floured board until thoroughly elastic. Place in bowl, cover and let
rise. When doubled in bulk, divide into 2 parts, shape into loaves
and place in greased pans. Let rise again until doubled in bulk. Bake
in a 375 degree oven for 45 minutes or until bread shrinks from sides
of pan. Makes 2 (llb) loaves.
Serves: 1
Potato Bread Recipe brought to you by Recipes To-Go