Bread, No. 1

Ingredients

• Boil six or eight potatoes
• stir into them a quart of boiled milk
• add a teacup of yeast
• sifted three quarts of flour
• with a little salt

Method

1. 1

   Mash boiled potatoes in their water, add boiled milk, yeast, and enough flour to make a stiff batter.

2. 2

   Let it stand overnight, then knead and shape into loaves.

3. 3

   Let rise and bake in a warm oven.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 69. The excerpt below is the record exactly as published.

add a teacup of yeast, set it in a warm place until perfectly light ; then stir it down and keep it in a cool place closely covered. * Teast, Ho. 2. Two single nandsftil of hops, boiled fbr half an hour in a quart of water (closely covered), strain it on to half a pint or a little more rye flour, to make a stiff batter ; add a tablespoonful of salty one of sugar and one of ground ginger ; when cool, stir in a teacup of yeast. In winter, put in two tablespoons of this yeast and in summer one, for three loaves of bread. Keep it in a cool place covered closely. Dry Teast Peel, wash and boil six medium-siied white potatoes; put into a crock three pints of flour, press the potatoes through a ouUender into the flour ; boil a large handful of hops in three 10 (145) 146 COOKERY FROM EXPERIENCE. pints of water for fifteen minates, strain over the floor and potatoes, mix thoronglily, and when only milk-warm, pour in eold water enough to make it the eonsistenoy of sponge ; soak a half pint of dry yeast and add to it , let it rise very light, stir- ring it down three or four times; then put three qnarts of siffced oom meal into a hread-bowl and poor the raised yeast into the middle of it, mix until quite stiff, roll out, cut in squares, and put it on dishes to dry in the air where it is shady ; turn it occasionally. It will dry in a couple of days. Put it in bags, and hang it up in a dry place. * Bread, Ho. L Boil six or eight potatoes in a quart of water; whm per- fectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of bmled milk, and when a little cool, add a teacup of yeast and flour enough to make a stiff batter, with a little salt ; let this stand all night ; in the morning pour it into a pan or bread-bowl, into which you have sifted three quarts of flour ; stir all together into a dough, adding more flour, if you have not enough; cover it with a clean towel or bread-cloth, and if in winter, set it in a warm place until perfectly light^ which you can test by pulling it from the side of the pan with your finger; if it draws innu- merable threads, it is ready to knead ; flour your paste-board and turn the dough on it, and knead it for at least thre» quarters of an hour, and if you double the time, the bread wk be all the better ; add as little flour as you possibly can, only a sprinkle now and then on the board to prevent its sticking divide into even portions, as many as you wish loaves ; make each one into a round ball, put them into greased bread-pans, flatten them and set them covered in a warm place ; in half an hour they will be ready to bake. Bread does not require as hot an oven as pastry or cake. You may make the bread with mktx^ if you prefer it. instead of milk. BREAD, CAKES, &c 147 * Bread, No. 2. Peel and oat in pieces two potatoes, boil them in a pint of water; when perfectly tender, mash them, stir in them the water they were boiled in, and when cool, add three pints of new milk, which has been boiled and cooled, a teaspoonful of salt, and a teacup of yeast; stir in sifted flour to make a dough, eoTcr this and let it rise all night ; in the morning knead it for half or three-quarters of an hour, using very little flour, and let it rise again until very light ; then turn it on your paste-board, divide it into loaves, knead very little, shape them and put them in buttered pans; let them rise again for about half an hour; then bake in a moderate oven. Brown Bread, No. 1

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