“An old Pennsylvania Dutch recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947”
3hrs 45mins
2 loaves

Ingredients Nutrition

  • 3 peeled potatoes, cooked until tender, mash in their liquid to make potato water (you'll need to end up with approximately two cups of liquid)
  • 7.08 g package yeast
  • 29.58 ml shortening
  • 29.58 ml sugar
  • 14.79 ml salt
  • 1419.54-1537.83 ml flour


  1. Cool potato water to lukewarm.
  2. Dissolve yeast in 1/4 cup of the liquid.
  3. To the remaining liquid, add the shortening sugar and salt.
  4. Add the softened yeast and 1/2 cup of the flour.
  5. Beat; add remaining flour gradually.
  6. Turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture).
  7. Place in a bowl, cover and let rise until doubled.
  8. When doubled, divide into 2 parts, shape into loaves and place in greased loaf pans.
  9. Cover and let rise again until dough doubles in bulk.
  10. Bake in a preheated 375F oven for 45 minutes or until bread shrinks a little from the sides of the pan.

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