Quick Bread

Ingredients

• ten potatoes
• three tablespoons sugar
• three tablespoons salt
• three of flour
• half pint water
• a quart of the boiling potato-water
• five quarts tepid water
• a cup of soft yeast
• half teacup lard or butter
• one egg
• three tablespoons sugar

Method

1. 1

   Peel and boil the potatoes, then mash them.

2. 2

   Add sugar, salt, and scalded flour in water.

3. 3

   Mix and add boiling potato-water and tepid water with yeast.

4. 4

   Let it rise until foamy.

5. 5

   When cold, use the rising to make bread by mixing with flour and letting it rise again.

6. 6

   Bake for an hour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 20. The excerpt below is the record exactly as published.

Quick Bread. — Peel ten potatoes, boil, drain, saving water, and mash thoroughljr ; add three tablespoons each sugar and salt, three of flour scalded in half pint water ; mix and add a quart of the boiling potato-water, also five quarts tepid water and a cup of soft yeast, rut in a warm place till it foams nicely, then put away to cooL When thoroughly cold, seal or cork tightly and put in a cool place. To make the bread, sift flour in pan for number of loaves re* ?[uired and wet it with some of the above prepared rising, warmedf very important) and nothing else ; when well mixed mold into loaves and put in a warm place to rise ; if directions are strictly followed, bread will be light in two hours. !Bake an hour, and thus in three hours Serfect bread can be made and baked, dj adding to part of the ough when mixed for the loaves, half teacup lard or butter, one egg and three tablespoons su^ar

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