1 quart hot milk or water

2 quarts mashed potato 1/2 cup fat

3 tablespoons salt

1/2 cup corn syrup 2 yeast cakes in

1/2 cup water 4 to 5 quarts rye flour

Boil potatoes, and put through ricer before measuring. Left-over mashed potato may be used by omitting one cup liquid. Add hot milk to potato; cool. Add salt, syrup, melted fat or oil, dissolved yeast, and rye flour to knead into very stiff dough. This is very necessary, because the dough softens in rising, on account of moisture in potato. Makes six large loaves.