Madison Cakes

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   Boil potatoes well in 1

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   1/4

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   cups boiling water, until tender.

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   Strain and save 1

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   cup

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   of

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   the

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   potato

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   water.

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    Mash potatoes into a bowl, add butter, 1 tablespoon sugar and salt. When potato water and potato

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    mixture

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    are cooled to lukewarm, mix dissolved yeast cake in potato water and then combine with mashed potato mixture.

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    Beat

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    well.

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    Sift

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    in

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    flour,

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    beating continuously.

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    Knead until smooth and spongy, then return to a well-greased bowl.

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    Cover with a damp tea towel and place away from draft.

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    Let double in

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    bulk

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    for about 3 hours, depending on heat and humidity.

* Per serving · 4 servings · Values may vary.

No additional tips available.