Light Bread

Ingredients

• two cookspoonfuls of flour
• 2 tablespoonfuls mashed potatoes
• 1 cup liquid yeast
• 2 quarts of water or milk

Method

1. 1

   Set yeast at noon with flour and mashed potatoes.

2. 2

   Pour in the water the potatoes were boiled in and let cool.

3. 3

   Add yeast and keep warm until risen.

4. 4

   In a mixing bowl, combine yeast, sugar, salt, and water or milk.

5. 5

   Add flour and knead until elastic.

6. 6

   Cover and keep warm until morning.

7. 7

   Mold into loaves, adding enough flour to knead, and bake in a moderate oven when risen.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 1. The excerpt below is the record exactly as published.

LIGHT BREAD. Mrs. R. F. Timnell. Set your yeast at noon taking two cookspoonfuls of flour and 2 d^vklespoonfuls maslied potatoes. I’our on the water the pota- toes were boiled in and set aside to cool. Then add cup liquid yeast and keep in warm place until risen. Now take your mixing bowl, pour in yeast, add a small handful of sugar and salt, 2 quarts of water or milk

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