Try this Potato Sponge Bread recipe, or contribute your own.
Suggest a better descriptionPare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1644g) | ||
Recipe Makes: 1 | ||
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Calories: 3176 | ||
Calories from Fat: 159 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.8mg | 6 % | |
Potassium 8103.6mg | 213 % | |
Total Carbohydrate 633.8g | 186 % | |
Dietary Fiber 74.6g | 298 % | |
Sugars, other 559.2g | ||
Protein 146.4g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3176
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