Potato Ball Bread
Ingredients
Directions
Start the ball
Add powdered dry yeast to the lukewarm mashed potatoes, and add salt and sugar to the mixture.
Form the mixture into a ball, cover, and keep in a cool place for 2 or 3 days.
Mix and rise
When ready to bake, add 2 cups mashed potato mixed with 1 teaspoon salt and 2 teaspoons sugar to the ball.
Take half the mixture, form a ball, and add enough warm water to the remainder to make 2 quarts or more.
Add warm flour to knead, let rise in bulk once or twice before putting into pans.
Repeat and keep
Proceed in the same manner for each baking, keeping the ball covered in a cool place between bakings.
A new ball will not need to be started more often than once in three months if at all.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Mashed potato
- Adds moisture and starch that keep the bread soft and moist.
- Dry yeast
- Produces carbon dioxide gas that makes the dough rise.
- Flour (in the method)
- Its proteins form gluten, giving the dough structure to hold its rise.
- Sugar (in the method)
- Feeds the yeast and adds a little sweetness and browning.
- Warm water (in the method)
- Hydrates the mixture so the dough can be kneaded and activate the yeast.
The step that matters
Keeping the ball cool between bakings. Cool storage slows yeast activity so the starter ferments gently over days. Letting it get warm can make it over-ferment and sour, changing the flavor and rise of later batches.
“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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