No. 3688 — Sifted Bread with Potatoes
English historical translation of Molokhovets recipe No. 3688 from the 1901 Russian cookbook, retaining original methods and measures.
For 1 vedro flour take ¼ vedro potatoes. Peel and boil in water until soft, then rub smooth.
When cool enough to touch, pass the potatoes through a sieve into the sourdough trough and mix with half the flour, adding no water at all, not even wetting the hands.
Cover and leave warm overnight or longer. Next day add enough flour to reach ordinary bread-dough consistency, still without adding water.
Knead vigorously and quickly, adding salt and caraway. When the dough stretches and comes away from the hands, cover and let rise for three or four hours without overproofing.
Shape loaves, let rise on the table, and bake without pouring water over them. Finish as in recipe No. 3687.
The source remarks that for 20 pounds flour one may use 10 pounds potatoes or even 20 pounds.