Sponge for Bread

Ingredients

• two cakes of yeast
• one and one-half pint of water
• a large iron spoonful of lard
• two tablespoonfuls of salt
• two tablespoonfuls of white sugar
• half a tea-spoonful of soda

Method

1. 1

   Soften yeast in water, mix with flour to make a stiff batter, beat until smooth.

2. 2

   Let rise overnight.

3. 3

   For bread, mix with milk and boiling water, cream lard, sugar, salt, and soda, then combine.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.

SPONGE FOR BREAD. Boil three good-sized potatoes in a quart of water ; when done, add enough flour to the water to make a stiff batter, then add the potatoes well mashed, and lastly a cake of yeast dissolved in lukewarm water. In winter, have the potatoes and water boiling hot; in summer, have them moderately warm. This receipt will make a half gallon of sponge. Mrs. James F. Kobinson. Bread Made with This Sponge. — Three quarts of flour, three table-spoonfuls of lard worked in thoroughly, salt, one coffee-cupful of sponge. Mix rather soft with lukewarm water, and set to rise. It must be worked a great deal be- fore putting to rise. When risen, work in a table-spoonful of sugar and one tea-spoonful of soda dissolved in water. To make good bread, work till it blisters, let it rise again, and bake. Pocket-books can be made by this same receipt, by break- ing in three eggs while first mixing, and when ready to bake butter and turn over the top, 136 The New Kentucky Home Cook Book. Graham bread can be made by this receipt, by using Gra- ham flour, either sifted or unsifted. Mrs. Joseph F. Brodrick. TO SET A SPONGE FOR BREAD. Take one tea-cupful of yeast and stir into it one pint of milk-warm water and flour enough to make a stiff batter. Set in a warm place to rise, which it should do in about one hour. Measure two quarts of sifted flour, sprinkle over it a half tea-cupful of sugar and one tea-spoonful of salt. Make a hole in the center and pour in the risen sponge, rinsing out the bowl with as much warm water as it will require to make up the flour. Knead until it blisters; make into a shapely ball, place in the center of a well-floured bread- bowl. Grease the top to prevent a crust from forming, put it in a warm place to rise, with a clotli thrown lightly over it. When it has risen to more than twice its original size, work wTell again. Make out into small loaves, grease them, set to rise, and then bake in a hot oven for about one hour. Mrs. Charles E. Tare. SPONGE FOR BREAD. Break two cakes of yeast into a tea-cup; pour enough water over it to cover, and let it stand until soft. Put one and one-half pint of water in a bowl, pour in the yeast, and add flour enough to make a stiff batter. Beat until smooth and light. Let this sponge rise overnight. Bread Made with This Sponge. — To one-half pint of sweet milk add one pint of boiling water. During the summer months, let the scalded milk get nearly cold before making the bread ; in winter, have it warm but not hot enough to scald the yeast. Take a large pan, used only for bread, a large iron spoonful of lard, two table-spoonfuls of salt, two table-spoonfuls of white sugar, half a tea-spoonful of soda

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