Pennsylvania Dutch Potato Sponge Bread - cooking recipe

Ingredients

4 medium sized potatoes
2 Tbsp. sugar
1 Tbsp. salt
1 cake yeast, dissolved in 1/2 c. lukewarm water
4 c. bread flour or so

Preparation

Pare and boil potatoes.
While hot, mash finely and rub through sieve or colander.
Add the sugar, salt and dissolved yeast cake.
Stir flour into mixture, beating well.
Add more flour to form soft dough.
Turn onto floured board and knead. Return to bowl.
Cover and let rise overnight.
Form into loaves. Let rise until light and bake at 350\u00b0 for 45 to 50 minutes.