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POTATO SPONGE BREAD

Category:    Bread
Yield:1 servings
 
      4    Med Potato                          2 tb Sugar
      1 tb Salt                                1 c  Yeast
           *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Flour, bread                   
 
  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.
 

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