Liquid Yeast Bread

Ingredients

• one medium-sized, well-boiled potato
• half a teacupful of flour
• a quart of boiling water
• half a teacupful of liquid yeast
• equal portions of this ferment and warm sweet milk
• sifted flour until a dough is formed

Method

1. 1

   Mash potato with flour, pour boiling water over it, let cool to lukewarm, then add liquid yeast.

2. 2

   Let rise until light, then mix with warm milk and enough flour to form a stiff dough.

3. 3

   Proceed as with compressed yeast bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 87. The excerpt below is the record exactly as published.

Liquid Yeast Bread. — Mash one medium-sized, well- boiled potato in an earthen bowl with half a teacupful of flour, and pour over it, stirring meanwhile, a quart of boiling water. Set the mixture aside until it gets luke- warm, then pour into it half a teacupful of liquid yeast, stir well, cover closely, and let stand till light. When it is perfectly light and foamy, which will be in about six hours if kept at the proper temperature, mix together equal portions of this ferment and warm sweet milk. Stir in sifted flour until a dough is formed

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