This recipe was clipped from a newspaper and published in 1970. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This old-fashioned recipe has been requested. It is from a Pennsylvania Dutch cookbook. The one tablespoon salt is correct.

POTATO SPONGE BREAD

Four medium-sized potatoes
Two tablespoons sugar
One tablespoon salt
One cake yeast
One-half cup lukewarm water
Four cups bread flour or more

Pare and boil potatoes and mash while hot; mash finely and rub through a sieve or colander. Dissolve yeast in the lukewarm water. Add to potatoes with the sugar and salt. Stir flour into the mixture, beating well. Add more to form a soft dough. Turn onto floured board and knead. Return to bowl, cover and let rise overnight. In the morning, form into loaves. Let rise until light and bake at 350 for 45 to 50 minutes.