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Liberty Bread
Milestones Vol 14 No 2 Summer 1989

Patriotic homemakers of the First World War planned wheatless days. In general, they cut down on this all important grain in bread by substituting cornmeal, rice, potatoes, cottonseed meal, buckwheat flour, peanut meal, barley, or oats for a portion of the wheat in their bread. The admonition, "Better eat war bread now than the black bread of Germany later", reminded them of the goal of reducing home use of wheat by 25%. In the recipe for LIBERTY BREAD, potatoes replace some of the wheat.


1 Large baking potato, peeled and cut into cubes
1 cup water
1 pkg. active dry yeast
1 tablespoon butter, melted
2 tablespoons sugar
1 teaspoon salt
3 to 31/2 cups unsifted all purpose flour

In a quart saucepan, cook potato in water until tender, drain very well; reserve cooking liquid and add enough water to make 1 cup. Cool to 105 degrees. In large bowl, sprinkle yeast overcooking liquid; set aside to soften about 45 minutes. Mash potato and add to yeast mixture along with 2 teaspoons butter, the sugar and salt; beat with beater until mixture is smooth. Stir in 3 cups flour. Knead in bowl until soft dough forms. Knead enough flour into the dough until smooth - about 8 minutes. Let dough raise in a warm place until double in bulk. Place in 9x5 bread pan and bake about 40 minutes in a 350 degree oven.