Potato Bread Recipe

Boil a quantity of potatoes; drain them well, strew over them a small

quantity of salt, and let them remain in the vessel in which they were

boiled, closely covered, for an hour, which makes them mealy: then peel

and pound them as smooth as flour. Add eight pounds of potatoes to

twelve of wheaten flour; and make it into dough with yest, in the way

that bread is generally made. Let it stand three hours to rise.

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