Ingredients
4 each med potato
2 tbsp sugar
1 tbsp salt
1 cup yeast
1 *dissolved in:
1/2 cup water, lukewarm
4 cup flour, bread
Directions
Pare 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.
Servings: 1 servings
Potato Sponge Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
We can follow the history of written recipes far back into history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just simple pictorial instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new tastes prompted a surge in recipe publications, some of which are now in private libraries. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Sponge Bread recipe.
