Potato Sponge Bread Recipe

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Potato Sponge Bread Ingredients

4 each med potato
2 tbsp sugar
1 tbsp salt
1 cup yeast
1 *dissolved in:
1/2 cup water, lukewarm
4 cup flour, bread

A Recipe for
Potato Sponge Bread

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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This Recipe for Potato Sponge Bread is one of thousands in the Recipes-to-go Bread Cookbook.

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Potato Sponge Bread Recipe
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This is a recipe for Potato Sponge Bread from the recipe cookbook of Recipes-to-go (Bread)

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Potato Sponge Bread recipe - a tasty recipe for you to add to your collection!
The poets have been mysteriously silent on the subject of cheese.
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I drink no more than a sponge.
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The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

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Potato Sponge Bread

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Potato Sponge Bread Directions

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.

Serves: 1

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Potato Sponge Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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