Potato Bread

Instructions

1. Take one pound of good mealy potatoes, steamed or boiled very dry in the ordinary way, or prepared by Captain Kater's receipt (see Chapter XVII.).
2. Rub them quite hot through a coarse sieve into a couple of pounds of flour, with which they should be well mixed.
3. Add the yeast immediately after the potatoes, and make the bread up in the usual way. It will be excellent, and will remain moist much longer than wheaten bread made as usual.
4. To turn this bread into superior rolls, work in also an ounce or two of butter, an egg, and some new milk.