Potato Bread for Cattle in Germany
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the paste
Slowly stew the potatoes until soft.
Mash the potatoes thoroughly.
Add an equal quantity of cornmeal and mix into a thick paste.
Stir in a small quantity of coarse sea salt.
Bake and cool
Divide the paste into 4-pound loaves.
Bake in a slow oven at 300°F (150°C) for 15 to 18 hours.
Allow to cool before feeding to horses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Supply moisture and starch that give the paste its body before baking.
- Cornmeal
- Adds bulk and starch that thicken the mash and hold the loaves together.
The step that matters
Bake in a slow oven. Low, long heat dries the loaves through gradually. Higher heat would brown and harden the outside while the centre stays moist and doughy, so the loaf would not set evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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