Bread

Ingredients

• one large potato
• one cup of flour
• one-half cake of dry yeast
• one quart of warm water
• one-half cup of sugar
• one-half cup of melted lard
• one tablespoon of salt

Method

1. 1

   Boil the potato in enough water to scald the flour.

2. 2

   When cool, add dissolved yeast.

3. 3

   At night, add warm water to make a sponge.

4. 4

   In the morning, add sugar, lard, and salt, mix until smooth, let rise, knead, and form into loaves.

5. 5

   Let rise and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 54. The excerpt below is the record exactly as published.

bread, and after spreading them with the mixture, lay them in a pan in a hot oven five minutes. Serve at once. Bread "Nature has Meal and Bran." — Cymbeline, BREAD. Miss Minnie Babcock. At noon, boil one large potato in enough watsr to scald one cup of flour. When cool enough add one- half cake of dry yeast dissolved. At night add one quart of warm water and make a sponge, beating well ; in the morning add , one-half cup of sugar, one-half cup of melted lard and salt, and mix till smooth. Let rise, knead down, let rise again, then make into loaves, let rise and bake. To save out three or four table- spoons of the scalded yeast, before making sponge, is better for the next baking than using fresh yeast. EASY AND SURE WAY TO MAKE GOOD BREAD. Mrs. Frank Lee, Roseville. This yeast will make twenty-six loaves and will keep three weeks in a cool celler in the summer : Pare and boil six large potatoes, mash and add water to make three pints, with which scald one of flour. Add tablespoon of salt and water to make thin as batter BKEAD 115 cakes ; have warm as you can hold your hand in, three cakes of yeast foam which have been soaked in luke warm water several hours. Keep in warm place ten or twelve hours till fermentation ceases. Set in cool place. In the morning take one quart of water as hot as your hand can bear ; stir into flour with one table- spoon of lard and two scant of sugar, one-half tea- spoon of salt and one pint of yeast. Knead well and put in warm place. When light knead again, let rise again. Make into four loaves, let rise and bake. Bread should be baked before noon in winter. A two- gallon jar heated and greased is best to raise bread in. BREAD. Mrs. R. A. Wilson. (For inexperienced housekeepers.) Save the water in which your potatoes for the noon meal were cooked. In the evening take three pints luke warm potato water, one tablespoon sugar, one tablespoon lard, one teaspoon salt, put this into a crock and stir in nine cups of flour and two-thirds cup of home-made yeast, or its equivalent in dry yeast. Set this crock of sponge in flour in your bread-pam Cover and set in warm place till morning. Then use warm flour and mix into a stiff dough, set in warm place until light. Then knead thoroughly once with- out adding more flour and set to rise again. When light make into four loaves. Set in warm place till light. Bake in moderate oven three-quarters of an hour. AN EASY WAY TO MAKE BREAD. Mrs. E. C. Johnson. Dissolve one cake of compressed yeast in three pints of warm water, add a little salt, then stir flour in grad- ually until it is too stiff to work with a spoon. Then use hands, kneading and adding flour until it is a stiff dough. Knead one-half hour. Let rise over night in warm place. In the morning make into five loaves, let rise one and a half hours. In summer bread can be out of oven at 9 o'clock. 116 BREAD BROWN BREAD. Mrs. John S. Spriggs. Two cups sour milk, two cups graham flour, one and one-half cups white flour, one cup molasses, one teaspoon salt, two small teaspoons baking soda, one cup seeded raisins. Bake in moderate oven about an hour. BROWN BREAD. Mrs. A. A. Bruner. One cup of granulated yellow corn meal, one cup of rye flour, one cup of graham flour, two and one-half level teaspoons of soda, three-fourths cup of molasses (Orleans), one level teaspoon of salt, two cups of sour milk. Mix the dry ingredients ; add molasses and milk and stir well. Turn into small buttered molds and steam two hours. The cover should be but- tered before being placed on mold and tied on with a string. STEAMED BROWN BREAD. Miss J. M. Holt. One cup corn meal, two cups graham flour, one cup molasses, half teaspoon of salt, one teaspoon of soda, sour milk to make batter ; thin as batter cakes. Steam two or three hours^ and brown in the oven fif- teen minutes. " STEAMED BROWN BREAD. Mrs. Francis Folsom Cleveland. Mrs. Jno. O'Dowd. One bowl Indian meal, one bowl rye flour, one bowl sour milk, one large cup molasses, one teaspoonful soda, one tablespoonful salt

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