Bread

Ingredients

• 1 cake of yeast
• 1 teaspoon of sugar
• 1/2 pt. of lukewarm water
• 1 qt. of warm water
• 3 pounds of flour
• 2 teaspoons of salt

Method

1. 1

   Dissolve yeast in water with sugar.

2. 2

   Mix with warm water and mashed potatoes, then add flour and salt.

3. 3

   Knead and let rise, then bake for 1.5 hours in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 45. The excerpt below is the record exactly as published.

BREAD HOME MADE YEAST — Cover 1 cup hops with water and steep until the strength has been well extracted. Peel and grate 6 large potatoes, add 1 cup of flour, 1 cup "brown sugar, 1 tablespoon ginger, 1 tablespoon salt; imix thoroughly, pour the hop tea over, stir well and set aside to cool. Add a little more water to the hops and strain; when lukewarm add yeast cakes. When the sponge is cool add the dissolved yeast and beat till well 'mixed, set away in a warm place to rise; when light is is ready lor use. This yeast will keep any length of time in sealed jars or in a cool place but do not allow to freeze, as that kills the yeast germs. — Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — Mix well 1 cup flour, ^ cup sugar, }4 cup salt. Pour on boiling water, stirring all the time. Then have 1 qt. mashed potatoes, with 4 or 5 qts. water in which they were 'boiled. Soak 1 yeast cake, and add as soon as batter is cool. Set in a warm place over night, when it will be ready for use. To every loaf of bread, use 2 cups of the yeast. The yeast must be blood warm to set the bread. — Mrs. John Pallon, Wheeling, 111. METHODIST YEAST.— -Put into a nice sized crock 1 cup flour, y2 cup sugar, J4 cup salt, 1 cup lukewarm water, stir all to- gether, then add 1 qt. of mashed potatoes, 2 pts. of lukewarm water, having all the right temperature before adding yeast cake already dissolved in J^ cup lukewarm water, keep warm and let rise till morning, then stir in enough flour to make a nice batter, let rise Ya, oi an hr., then (mix up stiff into loaves and leave to rise again; mix another time and let rise again, then put into pans and bake. This never failed making good sweet bread, the very best of bread. — Mrs. Wm. A. Lawrence, Bensen, 111. BREAD. — Crush a cake of yeast and put in a small basin with a teaspoon of sugar and ^ pt. of lukewarm water and milk, and set in a warm place to rise. When risen, pour in a p^an with 1 qt. 71 72 BREAD of warm water in which 2 or 3 mashed potatoes have been stirred, then quickly pour on 3 pounds of flour and 2 teaspoons of salt. Mix thoroughly and allow to stand 8 or 10 hrs. Then add suffi- cient flour to make a fairly stiff dough, knead well, allow to rise again. You will then have a very light dough. Knead. Put in baking tins, and stand in a warm place for 15 minutes; bake for 1 hour and a half in a rather slow oven. — -Mrs. D. O. Dooley, Ben- sen, 111. VARIATION I. — Save the potato water from the potatoes cooked for dinnfer and 3 or 4 potatoes mashed fine; let both stand in a granite pan until night; warm about 1 qt. of flour, make a place in center of flour, warm the potato water, soak 1^ yeast cake in lukewarm water, put into potatoes, in all have about a qt. of liquid, pour into your flour, imix it into a batter, cover it up warm for the night. In the morning put in a tablespoon of salt. 1 cup of brown sugar, I'jA qts. of warm water; mix all the flour into it; let it raise until light, and then mix stiff for 5^ an hr., not too hard. When light again, knead. In ^2 hr. knead into loaves lightly; let raise again and bake. — Mrs. J. W. Cowie. Franklin, 111. VARIATION II. — Soak ^ yeast cake in a cup of lukewarm water at 9 o'clock in the morning. At noon cook 3 or 4 medium sized potatoes, mash, add potato water, 1 tablespoon salt, ^ cup granulated sugar and dissolved yeast cake, having it only luke- warm; let stand all afternoon; "before retiring, mix, allowing 2 qt?. of yeast (if not enough yeast add some water) for 2 or 3 large loaves, and make quite stiff. In the morning put in pans, let rise, put in oven and bake ^ of an hr. Do not allow it to become chilled. — Mrs- John Wismer, Wheeling, 111. VARIATION III.— Add to 8 large potatoes, mashed fine. 4 tablespoons of flour. 4 tablespoons salt, 4 tablespoons sugar; to this add 1 qt. of boiling water and 4 qts. cold water; let this mix- ture remain in a warhn place for 18 hrs., then put in jars set in a cool place; use 1 qt. far 2 loaves. Warm the liquid carefully till about blood heat, add a tablespoon salt, mix into a soft dough ('having warmed the flour), let rise for 30 minutes, then knead, and when light put in pans, let rise and bake. — Mrs. Isaiah Hoover, Palatine, 111. GOOK COUNTY COOK BOOK 73 VARIATION IV.— J^ cake of compressed yeast, ly^ pts. of lukewarm water, 1 teaspoon of each salt and sugar, flour to make a stiff dough, knead till it pops, cracks, or sings. Set this sponge at night in a warm place. Upon arising in the morning knead into loaves. Let rise an hr. in a warm place, bake ^ hr. in a moderate oven. This makes 3 loaves. — ^Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. VARIATION V. — For 7 large loaves of bread use 3 qts. of potato water and a cup of boiled potatoes mashed very fine; 3 tablespoons of salt, 1 cake of compressed yeast, 1 cake of yeast

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