Bread Sponge

Ingredients

• six potatoes
• two tablespoons of sugar
• two of butter
• one quart tepid water
• three cups flour
• six tablespoons yeast

Method

1. 1

   Boil and mash the potatoes while hot.

2. 2

   Stir in sugar, butter, and tepid water.

3. 3

   Add flour to make a smooth batter, then add yeast.

4. 4

   Set overnight, knead in flour to make a stiff dough, let rise, knead again, mold into loaves, and let rise until light.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 8. The excerpt below is the record exactly as published.

BREAD SPONGE.’ Six potatoes boiled and mashed while hot, two table-spoons (ur dee _ white sugar, two of butter, one quart tepid water; into this stir _ three cups flour; beat to a smooth batter, add six table-spoons — yeast; set over night, and, in the morning, knead in sufficient flour to make a stiff, spongy dough ; knead vigorously: for fifteen min- ni > t _ utes, set away to rise, and, when light, knead for ten minutes; mold — out into moderate-sized loaves, and let rise until they are hike deli-| 3. cate or light sponge-cake.— Mrs. George H. Rust, Minneapolis, Minn, Rie _Breap Sponge AND BREAD. . Five pints warm water, five quarts sifted flour, one coffee-cup é - - yeast ; mix ina two-gallon stone jar, cover closely, and set in alarge tin pan, so that if the sponge rises over the top of the jar, the | drippings may fall into the pan. Set to rise the evening before — : baking. In winter be careful to set ina warm place. Inthe morne _ ang sift six quarts flour into a pail, pour the sponge into a bread- pan or bowl, add two table-spoons of sal

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