POTATO BREAD

        ½ cup mashed potato        2 tbsp lard
        1 cup milk                 ½ cup cold water
        2 tbsp sugar               2-½ tsp yeast
        2 tsp salt                 19 oz (4-½ cups) sifted flour

Place mashed potato, milk, sugar, salt, and lard in a saucepan. Scald to melt shortening (about 165°). Remove from heat and add cold water. Cool to lukewarm. Pour into bread pan of bread machine.

Put flour on top of liquid, and yeast in a depression on top. Use settings for white bread, about two pounds, light crust. This recipe may also make two smaller loaves.

Adapted from “Tempt Them with Tastier Foods” (2023). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!