3 tablespoonfuls sugar 1 cake of dry yeast
2 tablespoonfuls shortening 14 to 16 cupfuls flour
4 teaspoonfuls salt 1 cupful mashed potato (if desired)✪ White Bread (Sponge Method)
Soak the dry yeast 30 minutes in lukewarm liquid. Add the
potato and salt to the scalded milk or to any liquid, such as
potato water, water or whey, which one wishes to use. If mashed
potatoes are added, use 3% cupfuls of liquid instead of the 4
cupfuls. When this mixture is lukewarm, add the yeast.
In case potato yeast is used, the amount of liquid is decreased
because the yeast is in liquid form. When liquid yeast and
potatoes are used, the total amount of milk, whey, water or
potato water added should be 3 cupfuls. If the liquid yeast is
used without the addition of potatoes, 3% cupfuls of the liquid
are added.
Add 6 cupfuls of flour, beat until the mixture is smooth, cover
and set to rise overnight in a place having a temperature of
from 60 to 70 degrees Fahrenheit. Shape into 4 loaves and
place in oiled pans, pressing well into the corners. Let rise again
until double in bulk and bake.
White Bread (Quick Sponge Method)
2% cupfuls liquid 2 tablespoonfuls shortening
4 teaspoonfuls salt % cupful potato yeast
2 tablespoonfuls sugar 1 cupful mashed potato
12 to 16 cupfuls flour✪ White Bread (Quick Sponge Method)
Scald the milk or add the other liquids such as whey, water
and potato water, if they are used instead, and stir in the sugar,
salt and shortening. When the mixture is lukewarm, add the
YEAST BREADS 17
yeast, potato and 6 cupfuls of flour, beating until smooth.
Cover and let rise in a warm place. When quite light and full
of bubbles, which will be in about II/2 hours, break up the sponge
with a spoon and add sufficient flour that the dough may be
kneaded. Knead and follow the directions for making bread by
the sponge method.
If one wishes to use compressed yeast instead of the potato
yeast, from 1% to 2 cakes will give good results. This is dis-
solved in a small amount of the lukewarm liquid and instead of
using 2% cupfuls of the liquid, as is the case with potato yeast,
use 31^ cupfuls.
Graham Bread
Use the same ingredients as for White Bread, only substitute
Graham or whole wheat flour for one-half of the flour✪ Graham Bread. Mix
either by the Straight Dough or Sponge Method.
Rye Bread
A simple and easy way to make a couple of loaves of rye bread
when the dough for white bread is mixed stiff and is ready to
be made into loaves is to take 6 cupfuls of the dough and add
to it 1/^ cupful of molasses, % teaspoonful of salt and 2 cupfuls
of rye meal✪ Rye Bread. Work in the hands until the ingredients are mixed
in the dough. If the mixture is not stiff enough to mold into
loaves, add just enough wheat flour so it can be shaped properly.
Let rise until light and bake.
Parkerhouse Rolls (Quick Method)
1 cupful milk 1 teaspoonful salt
2 tablespoonfuls sugar -^ to ^ cake compressed yeast or
2 tablespoonfuls butter 2 to 4 tablespoonfuls potato yeast
3 to 4 cupfuls sifted flour✪ Parkerhouse Rolls (Quick Method)
Add the sugar, salt and butter to the scalded milk. When
lukewarm, add the compressed yeast which has been soaked in
% cupful of lukewarm water or the potato yeast. Add flour
until no more can be worked in with a spoon. Cover tightly and
let rise until three times its bulk. Turn on a floured board,
knead lightly and roll % inch thick. Cut with an oval or round
floured cutter. Crease in the middle with a floured knife han-
Page 8 · 5 recipe records on this page
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3 tablespoonfuls sugar 1 cake of dry yeast 2 tablespoonfuls shortening 14 to 16 cupfuls flour
4 teaspoonfuls salt 1 cupful mashed potato (if desired)
Soak the dry yeast 30 minutes in lukewarm liquid. Add the potato and salt to the scalded milk or to any liquid, such as potato water, water or whey, which one wishes to use. If mashed potatoes are added, use 3% cupfuls of liquid instead of the 4 cupfuls. When this mixture is lukewarm, add the yeast.
In case potato yeast is used, the amount of liquid is decreased because the yeast is in liquid form. When liquid yeast and potatoes are used, the total amount of milk, whey, water or potato water added should be 3 cupfuls. If the liquid yeast is used without the addition of potatoes, 3% cupfuls of the liquid are added.
Add 6 cupfuls of flour, beat until the mixture is smooth, cover and set to rise overnight in a place having a temperature of from 60 to 70 degrees Fahrenheit. Shape into 4 loaves and place in oiled pans, pressing well into the corners. Let rise again until double in bulk and bake.
White Bread (Quick Sponge Method)
2% cupfuls liquid 2 tablespoonfuls shortening
4 teaspoonfuls salt % cupful potato yeast
2 tablespoonfuls sugar 1 cupful mashed potato
12 to 16 cupfuls flour
Scald the milk or add the other liquids such as whey, water and potato water, if they are used instead, and stir in the sugar, salt and shortening. When the mixture is lukewarm, add the
yeast, potato and 6 cupfuls of flour, beating until smooth. Cover and let rise in a warm place. When quite light and full of bubbles, which will be in about II/2 hours, break up the sponge with a spoon and add sufficient flour that the dough may be kneaded. Knead and follow the directions for making bread by the sponge method.
If one wishes to use compressed yeast instead of the potato yeast, from 1% to 2 cakes will give good results. This is dissolved in a small amount of the lukewarm liquid and instead of using 2% cupfuls of the liquid, as is the case with potato yeast, use 31^ cupfuls.
Graham Bread
Use the same ingredients as for White Bread, only substitute Graham or whole wheat flour for one-half of the flour. Mix either by the Straight Dough or Sponge Method.
Rye Bread
A simple and easy way to make a couple of loaves of rye bread when the dough for white bread is mixed stiff and is ready to be made into loaves is to take 6 cupfuls of the dough and add to it 1/^ cupful of molasses, % teaspoonful of salt and 2 cupfuls of rye meal. Work in the hands until the ingredients are mixed in the dough. If the mixture is not stiff enough to mold into loaves, add just enough wheat flour so it can be shaped properly. Let rise until light and bake.
Parkerhouse Rolls (Quick Method)
1 cupful milk 1 teaspoonful salt
2 tablespoonfuls sugar -^ to ^ cake compressed yeast or
2 tablespoonfuls butter 2 to 4 tablespoonfuls potato yeast
3 to 4 cupfuls sifted flour
Add the sugar, salt and butter to the scalded milk. When lukewarm, add the compressed yeast which has been soaked in % cupful of lukewarm water or the potato yeast. Add flour until no more can be worked in with a spoon. Cover tightly and let rise until three times its bulk. Turn on a floured board, knead lightly and roll % inch thick. Cut with an oval or round floured cutter. Crease in the middle with a floured knife han-
Records on this page
White Bread (Sponge Method)White Bread (Quick Sponge Method)Graham BreadRye BreadParkerhouse Rolls (Quick Method)