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Potato Bread
Breads

Dough of wheatflour and mashed potato. "An ounce or two of butter, an egg and some new milk, will convert this bread into superior rolls." (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

POTATO BREAD.
One pound of good mealy potatoes, steamed or boiled very dry, in the ordinary way, or prepared by Captain Kater's receipt (see Chapter X VII.), and rubbed quite hot, through a coarse sieve, into a couple of pounds of flour, with which they should be well mixed, will produce excellent bread, which will remain moist much longer than wheaten bread made as usual. The yeast should be added immediately after the potatoes. An ounce or two of butter, an egg and some new milk, will convert this bread into superior rolls.




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