Mash the potato and beat until light. After the milk is brought to a boil, add the potato, lard, and sugar and salt. When the mixture is lukewarm, add the yeast which has been dissolved in a little of the potato water.
Sift in enough flour to make the dough soft and workable. Then knead well, place in a large bowl, and set in a warm room to rise overnight.
Next morning turn the dough out onto a floured board and knead 2 or 3 minutes. Form into a round loaf, and place in a greased lard bucket. Let rise for two hours, and bake in a moderate oven until a fine golden crust is formed.
© 1944 MFK Fisher estate. All rights reserved.