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Listed in: Breads (Yeast)
1 cup potato water or water
1 tablespoon shortening
2 teaspoons sugar
3/4 teaspoon salt
1 yeast cake
1/4 cup lukewarm water
1/2 cup riced potato
2 cups rye flour
About 2 cups white flour
Scald the liquid, add the shortening, sugar, and salt and cool until lukewarm. Add the yeast cake, which has been softened in lukewarm water. Add the potato, rye flour, and enough white flour to make a dough that can be handled. Knead until smooth and elastic and let rise until doubled in bulk. Beat thoroughly, turn into a greased bread pan and let rise until doubled in bulk. Put into a hot oven and after ten minutes reduce the heat to moderate. Time in baking, ten minutes, 400°; 40 minutes, 3o0°. 1 loaf.
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