Compressed Yeast Bread

Ingredients

• 1 quart of Dousman's Best Patent white flour
• 5 small potatoes
• 2-cent cake of compressed yeast
• 1 teaspoon salt
• 1 tablespoon sugar

Method

1. 1

   Sift flour into a bowl, mash potatoes and mix in.

2. 2

   Stir in enough water to make a thick batter.

3. 3

   Add dissolved yeast and let rise.

4. 4

   Bake in a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 43. The excerpt below is the record exactly as published.

-cent cake of eompi'essed yeast in half a cup (d' warm water. Have ready a pan of Dousnuiu's Best Latent Hour, into which ]tut 1 tablespoon (d' salt and ;? of sugar. 8tir this together, making a thick hatter. Cover ovei' and put in a warm place to rise for two hours. Knead iido a stilf dough and let rise again. Then form into loaves. A\dien light, hake for an houi-. Wdien taken out of tlie oven brush over with hot water. 'IMiis will make four loa\(.'s. ]\1hs. Taleex. Cream Bread. One cu]) bo|,> yeast, 'I (piarh- \\at(M". make a sponge and 1el stand o\er night. In morning add the following: -I (|uarts warm milk, butter the size of an egg. 4 ounce.- salt, y.j_ cu|) sugar, ^lix into a <lough and let stand until light. W\\ down and \\\w\\ !-aise(!. pan. L.ake in a .lewel Lange. ^lus. V. W'.vlxj;!;, Xegaunee. Compressed Yeast Bread. Sift 1 c[Liart of Di.msman's Lest Patent wdute Hour into a cake howl, cook .") small potatoes, mash and put in. stir in water enough to make a thick hatter: put in si:picki()K cook ijook 65 two-cent cake cf coini)ressed veast.dissolved in a little water. I'.-'at verv li-ht with fork- when li<rlit add 1 teaspoon salt. 1 tablespoon sugar

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