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Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt. Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves or light cakes. Let rise and bake Note:Potato water is water left from boiling potatoes. Source: Estella Roberts, Salt Rock Grange, Marion County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 248 (14%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 24.3mg||7 %|
|Sodium 17.3mg||1 %|
|Potassium 539.5mg||14 %|
|Total Carbohydrate 380.5g||112 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 368.9g|
|Protein 11.7g||17 %|
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Calories per serving: 1757
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