Boil the potatoes very soft, then peel and mash them fine. Put in salt,
and very little butter--then rub them with the flour--wet the flour with
lukewarm water--then work in the yeast, and flour till stiff to mould
up. It will rise quicker than common wheat bread, and should be baked as
soon as risen, as it turns sour very soon. The potatoes that the bread
is made of should be mealy, and mixed with the flour in the proportion
of one-third of potatoes to two-thirds of flour.