Bread with Potatoes. — For two loaves of bread, boil three fair sized potatoes and mash them thoroughly (use a fork) in the bread pan ; add one teacup of flour, one tablespoon sugar, one-half of salt, one-fourth of ginger and one very scant quart of boiling water. The water should be added gradually till the mixture is perfectly smooth, and when luke-warm add one dissolved yeast cake or one- half cup of sweet lively yeast, and keep where it will not get chill- ed. At night the sponge should be very foamy and then add all the sifted flour that can be stirred in and during hot weather, at bed-time, put it down in the cellar or in the refrigerator. In the morning, add flour sufficient to make the dough✪ Bread with Potatoes of a consistency to handle, divide into loaves and mold thoroughly, adding flour till the dough can be rolled back and forth across the board, or a pinch can be rolled between the hands without sticking ; then put it in warm and well greased tins, only half full, cover up and keep near the fire till the dough has filled the tins and rounded up in the mid- dle ; then bake in a moderately quick oven till it looks done ; then try it with a broom-splint, (if "dough does not adhere it is done ) re- membering that scorched bread is ever so much better than unoak- ed dough. Just before putting dough in tins, divide each loaf into two or three parts, roll each piece out long, and then lay them on, side by ■ide. A loaf containing two parts may be pulled apart before cut- BREAD-MAKING. 25 ting, making nice square slices. Potatoes may be omitted from this bread, and it will be light and sweet, but will not keep so long. The sponge may be started at noon with the same result, if kept warm in cold weather, or at night, stirring in all the flour possible, when the yeast is added, and molding twice in the morning. But the bread is better if started in the morning, and the work does not interfere with the dinner at noon or give any trouble at night, aside from simply stirring in the flour. As it requires but one molding and rises quickly, if potatoes are used, it is baked and out of the way early in the morning, which is desirable during the warm mornings of summer or the short forenoons of winter. Frequently the sponge will be light at noon or a little after, and in warm weather set it down in the cellar or where it will keep moderately cool ; it will nev- er sour, if the water used is boiling-hot. It differs little from soft yeast that always stands about the kitchen at least two days, and is expected to keep sweet from one to two weeks. One yeast cake may be used for two loaves bread, as a package will then last over a month ; but in making a large amount of bread, the veast and wetting are not increased according to the amount used for one or two loaves. An oven is ready for bread when the doors are hot on the outside to the outspread hand and siss on the inside. The air that comes out should be quite warm, but if actual- ly hot, the bread will burn.

AI-modernized reading of the original text

Bread with Potatoes. — For two loaves of bread, boil three fair sized potatoes and mash them thoroughly (use a fork) in the bread pan ; add one teacup of flour, one tablespoon sugar, one-half teaspoon of salt, one-fourth teaspoon of ginger and one very scant quart of boiling water. The water should be added gradually till the mixture is perfectly smooth, and when luke-warm add one dissolved yeast cake or onehalf cup of sweet lively yeast, and keep where it will not get chilled. At night the sponge should be very foamy and then add all the sifted flour that can be stirred in and during hot weather, at bed-time, put it down in the cellar or in the refrigerator. In the morning, add flour sufficient to make the dough of a consistency to handle, divide into loaves and mold thoroughly, adding flour till the dough can be rolled back and forth across the board, or a pinch can be rolled between the hands without sticking ; then put it in warm and well greased tins, only half full, cover up and keep near the fire till the dough has filled the tins and rounded up in the middle ; then bake in a moderately quick oven till it looks done ; then try it with a broom-splint, (if dough does not adhere it is done ) remembering that scorched bread is ever so much better than unbaked dough. Just before putting dough in tins, divide each loaf into two or three parts, roll each piece out long, and then lay them on, side by side. A loaf containing two parts may be pulled apart before cut- ting, making nice square slices. Potatoes may be omitted from this bread, and it will be light and sweet, but will not keep so long. The sponge may be started at noon with the same result, if kept warm in cold weather, or at night, stirring in all the flour possible, when the yeast is added, and molding twice in the morning. But the bread is better if started in the morning, and the work does not interfere with the dinner at noon or give any trouble at night, aside from simply stirring in the flour. As it requires but one molding and rises quickly, if potatoes are used, it is baked and out of the way early in the morning, which is desirable during the warm mornings of summer or the short forenoons of winter. Frequently the sponge will be light at noon or a little after, and in warm weather set it down in the cellar or where it will keep moderately cool ; it will never sour, if the water used is boiling-hot. It differs little from soft yeast that always stands about the kitchen at least two days, and is expected to keep sweet from one to two weeks. One yeast cake may be used for two loaves bread, as a package will then last over a month ; but in making a large amount of bread, the veast and wetting are not increased according to the amount used for one or two loaves. An oven is ready for bread when the doors are hot on the outside to the outspread hand and siss on the inside. The air that comes out should be quite warm, but if actually hot, the bread will burn.

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Bread with Potatoes

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