Raised Sweet-Potato Bread

Ingredients

• a quart of pulp
• a pint of milk
• half an ounce of compressed yeast
• two teaspoonfuls of salt
• two teaspoonfuls of sugar
• a pint of boiling water

Method

1. 1

   Mix mashed sweet potatoes with milk, yeast, salt, sugar, and boiling water.

2. 2

   Add enough flour to make a thick batter.

3. 3

   Let rise until doubled, then knead and place in buttered pans.

4. 4

   Let rise again and bake until done.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.

two teaspoonfuls of soda dissolved in a very little cold water; last of all, mix in enough sour milk to make a batter thin enough to pour ; put the batter into a buttered tin pan or mould, and steam it for three hours ; then bake it for two hours longer. GRAHAM AND INDIAN BREAD. Sift together one pint each of Indian meal and Graham flour, and a heaping teaspoonful of salt ; mix with them a pint of sour milk and a scant half-pint of molasses in which a heaping teaspoonful of saleratus is dissolved; when all these ingredients are thoroughly mixed, pour them into a buttered brown-bread mould, or a buttered tin pail, which SECOND-COURSE SWEETS. i,(^'J can be tightly covered, and steam the bread for two hours ; the mould or pail, closely covered, may be set in a covered saucepan containing enough boiling water to reach two- thirds up the sides of the tin, if a regular steamer is not available ; after the bread has been steamed for two hours, remove the cover from the mould, and bake the bread in a hot oven until a crust is formed ; use it either hot or cold. RAISED GRAHAM BREAD. Sift together one pint of wheat flour, one quart of Graham flour, and two tablespoonfuls of salt ; add to them half a cupful each of molasses and liquid yeast, or an ounce of compressed yeast dissolved in half a cupful of warm water ; then stir in enough warm water or milk to make a batter thick enough to hold a drop let fall from the mixing-spoon, and cover the bowl containing this sponge with a folded towel, keeping it in a moderately warm place until it is light and foaming ; when the sponge is quite light, stir in as much more Graham flour as can be readily mixed in with a spoon, and put the dough into well-buttered baking-pans ; cover the pans with a folded towel, put them where the dough will be kept warm, — in some place not too hot to rest the hand for a minute without burning it, — and let them stand until the dough has risen to double its original volume ; then put the bread into a moderate oven, and bake it for an hour and a half, taking care that it does not burn. RAISED SWEET-POTATO BREAD. Boil, peel, and mash sweet potatoes enough to yield a quart of pulp after they are mashed ; to a quart of mashed sweet potatoes add a pint of milk in which has been dis- solved half an ounce of compressed yeast, and two tea- spoonfuls each of salt and sugar, together with a pint of boiling water

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