White Bread

One pint milk, 1 pint potato water, 1 potato mashed finely, 2 teaspoonfuls of salt. When the mixture is lukewarm add 1 yeast cake dissolved in lukewarm water, and sufficient flour to make a stiff batter. Let this stand from 2 to 4 hours or until light. Add flour sufficient to knead, turn out on board and knead till it loses its stickiness. Put it again in a warm place till it doubles its bulk, then mould very lightly into loaves, put into warm place till it doubles its bulk and then bake. Make whole wheat bread in the same way, using entire wheat flour.