{"id":7381,"slug":"potato-rye-bread","title":"POTATO-RYE BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of potatoes, diced","boiling water","enough more water to make three cups","one-quarter cup of salt","one and one-quarter cups of cornmeal","two tablespoons of any kind of fat","the potatoes riced or mashed","two cups of flour","one tablespoon of sugar","one cake of yeast","one cup of lukewarm water","wheat flour","egg","water"],"ingredients_norm":["potato","boiling water","enough more water to make cup","salt","and quarter cups of cornmeal","any kind of fat","potatoes riced or mashed","flour","sugar","cake of yeast","lukewarm water","wheat flour","egg","water"],"steps":["Cook one quart of potatoes diced, in boiling water until tender.","Strain, reserving potato water. Measure and add enough more water to make three cups. Let come to a boil.","Add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal. Cook two minutes, stirring constantly until thick.","Remove from fire, add two tablespoons of any kind of fat, the potatoes riced or mashed and when cooled two cups of flour; then one tablespoon of sugar and one cake of yeast dissolved in one cup of lukewarm water.","Mix and knead to a stiff dough adding wheat flour to keep it from sticking.","Cover, set aside in a warm place overnight, or until double its bulk.","Shape into four loaves, let rise again.","Glaze with egg diluted with water before putting in the oven.","Bake in a moderate oven one hour or more, until well done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w61:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"28d9318c09a483f1efcd5df5e23e0d9bd5e59ef27180b6ca26ab97c96f6cc745","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-rye-bread"}