A Very Nice Potato Bread

Ingredients

• two pounds or pints of flour
• one pound or pint of warm, mashed mealy Irish potatoes
• milk and water
• a cup of yeast
• a little salt

Method

1. 1

   Combine flour, mashed potatoes, milk and water, yeast, and salt.

2. 2

   Knead well, shape into loaves, and let rise before baking.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 51. The excerpt below is the record exactly as published.

milk and water warmed together. SALT^ OE MILK^ RISING FOE BEEAD^ AND HOW TO BAKB IT. Take a pint of new milk, stir in nearly a pint of boiling water, then sait it with a teaspoonf ul of fine sait ; thicken this with flour enough to make a thick batter. Set it in a warm place to rise, and it is ready to mix into bread. Mix the yeast in a soft dough with fine fiour, a little lard, and a cup of water ; mould it, and set it to rise. When well risen, bake it a nice brown. Wrap it in a damp cloth for a few minutes, and let it cool slowly before it is eut. This is a good bread for a délicate stomach, which is sometimes painf uUy aflfected by hop-yeast bread. HAED FIG-LBAF YBAST MADB WITHOUT HOPS. During the w|ir we could get no hops, and f ound that fig-leaves were a good substitute. To Make Fig-Leaf Yeast. — Take a pint cup of the leaves, put them to a 124 LA CUISINE CREOLE. quart of cold water, and boîl them untîl a strong tea or décoction is made — this is to be put away to cool ; then pour off the tea carefully, leavîng the dregs and leaves. Now boil and wash Irish potatoes enough to fill a pint- cup, put them to the tea of fig-leaves, beat them up with a tablespoonful of brown sugar and flour, to make a stifif batter, and put it in a covered vessel to rise. When this yeast is light and frothing, thicken ît immediately (ad keeping too long injures it) with corn-meal, until ît is thick enough to be rolled out like biscuit. Roll it ont, eut and dry the cakes, tuming them very often until dry. This will be a supply of yeast for several months. When you wish to make bread, take one of the cakes in the morning, put it in a covered mug or pitcher; put on it a cup of cold water, and when it is dissolved, put to it a spoonf ul of brown sugar, and make a batter of the watef and yeast cake. Make this batter as stiflf as pound-cake batter, and when it rises well, mix with two quarts of flour, and the bread will be most excellent, if carefuUy made according to thèse directions. Use lard as nsual in making the bread up for baking. TO MAKE A LOAF OF GOOD BREAD. One large spoonf ul of hop yeast, or a yeast cake ; put this to a pint of water, mash to this two Irish potatoes, and stir ail together. Sif t in flour until you hâve a stifif batter, and set it to rise. When it is very light, stir in a spoonful of lard, and enough flour to enable you to mould it into a loaf . When moulded, grease the top, and set it to rise again. If really light, you can now bake it ; but if not, work it down again, and momld it over and let it rise again. This is made plain and definite, for nothing is more discouraging for a young housekeeper LA CUISINE CREOLE. 125 than to f eel that she really tried, and yet could not mske good bread. This is in such small quantities that a young person could try it, without f eeling that she was wasting much, if she does not succeed the first time. Any one who tries this simple recipe will hâve the pleas- ure of presenting a niée loaf of bread to her f amily. TO MAKB GOOD BBEAD. Make a pint of meal into mush^ then pour it on to two quarts of fiour; when cool, add a little sait and warm water, or milk, and a cup of yeast ; work it with a spoon, and set it by to rise until moming. Knead it well ; yes, very well, and make it into loaves ; place in the pan, and when light, bake it. Add a little lard, if liked. A VEEY NICE POTATO BEEAD. To two pounds or pints of flour, add one pound or pint of warm, mashed mealy Irish potatoes. Add to this miik and water, a cup of yeast and a little sait

Cook this with the app: pantry check, scaling, and the assistant.