Potato Bread

03 May

Alright, here’s another chance for you to test your skills.  That’s right, it’s Trivia Tuesday!

What makes sliced bread so historical?  Anybody know the answer to that one?  It’s ok, I didn’t either.  So here’s the answer you’ve always wondered about but never thought to ask.

In 1912 a man by the name of Otto Frederick Rohwedder, of Davenport, Iowa had a thought.  And from that single thought, the first proto-type of the bread slicing machine was born.  This machine, though small-scale and very looked down upon, became one of the greatest inventions of all time.  Originally every person, baker and bakery sold bread whole.  It was taken home, then sliced as needed by the individual.  This resulted in uneven cuts and thick-and-thin slices of bread.  Otto Rohwedder felt there had to be a better way.  So he set his mind to task and came up with the first sliced bread machine.  Many bakers scoffed at the idea of it, saying that the bread would stale faster once it was cut.  After making several failed attempts at trying to keep the sliced loaf together and stale free, Otto later came up with an idea to have the machine wrap each loaf in waxed paper.  This was a turning point for his idea.  However, it would soon be stale-mated (pardon the pun) due to a fire, that destroyed the machine.

In 1928, Otto was able to take his idea to fruition with a full working model of the original proto-type of 1912.  He took his machine to a company by the name of Chillicothe Baking Company, located in Chillicothe, Missouri.  On July 6, 1928 the bread was advertised as “the greatest forward step in the baking industry since bread was wrapped.” And the first loaf of “sliced bread” was sold on July 7, 1928.  Their product was marketed as, “Kleen Maid Sliced Bread”.  More information on Sliced Bread News

Now you know. 😀

Potato Bread

  • 1 Potato (fist size)
  • 2 cups Sugar
  • 2 pk Dry Yeast
  • 1 tbl Salt
  • 1 cup Shortening*
  • 6 cups Water (including potato water)
  • 14 cups Flour

Peel potato and slice, cook with 1 quart of water.  Save water and mash potato.  When water is luke warm, mix in all ingredients.  Adding the flour gradually.  Work into a smooth spongy substance.  Set in a warm place to double in size.

Work down, really knead it.  The more you knead it the lighter the bread will be.  Let rise again; when it has doubled in size, work it down again.  Mold into 5 – 6 medium loves or 3 dozen rolls.

Bake at 350°F for approximately 20 minutes for rolls; 45 minutes for loaves.

Helpful hints:

When calling for shortening in this recipe, I use bacon drippings.  I use it liberally on my hands too.  This keeps the dough from sticking to my hands.  When the rolls or loaves come from the oven, be sure to brush the tops with the drippings to.


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