Old Virginia Loaf Bread

Ingredients

• one large Irish potato
• a teaspoonful of brown sugar
• a tablespoonful of lard
• three tablespoonfuls of liquid hop yeast
• three pints of flour
• a teaspoonful of salt
• enough tepid water

Method

1. 1

   Boil the potato until done, peel and mash fine.

2. 2

   Stir in cold water, brown sugar, lard, and yeast.

3. 3

   Mix thoroughly and let rise in a jar.

4. 4

   Sift flour and salt into a tray, pour in the sponge, and add enough water to make a stiff dough.

5. 5

   Knead until smooth and let rise overnight.

6. 6

   Shape into loaves, let rise for one hour, and bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 36. The excerpt below is the record exactly as published.

Old Virginia Loaf Bread Boil one large Irish potato until done, peel and mash fine ; add a little cold water to soften it, stir into it a teaspoonful of brown sugar, a tablespoonfui of lard, and three tablespoonfuls of liquid hop yeast. Mix all the ingredients thoroughly and put the sponge in a close jar ; cover and let stand several hours to rise. Sift into the tray three pints of flour, to which add a teaspoonful of salt, then pour the sponge in, with enough tepid water to work into a stiff dough; knead until smooth and let stand over night to rise. In the morning, make into loaves, allow it to rise one hour and bake. Parker House Breakfast Rolls Two quarts of flour, half a cup of sugar, half a cup of butter, half a cup of liquid yeast. Mix these ingre- dients with fresh sweet milk until you have a nice, light dough, about the same consistency as bread dough. Let them stand in a warm place ; if made after dinner, and to be used at tea time, four hours will be sufficient length of time for them to rise. Let them stand in a cooler place if made over night to be used for break- fast. When the dough is light, take about as much as for an ordinary biscuit and roll it out in any desired size, spread on one-half of the piece of dough a little soft butter, lap over the other half, and when they have risen again, and are baked in a "quick oven" they are delicious, making the famous 'Tarker House Rolls." Tea Rolls At noon, boil two good sized Irish potatoes; mash fine, and mix with it one yeast cake, one tablespoonfui of sugar and one of salt ; set to rise ; it should be very light by evening; then add one pint of warm water, two tablespoonfuls of lard

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