Tanglewood Bread

Ingredients

• one quart of boiling potato water
• two potatoes
• one-half cup sugar
• one pint of flour
• two quarts of sifted flour
• one pint of sweet milk
• one and one-half yeast cakes
• a handful of salt

Method

1. 1

   Mash potatoes into boiling potato water, add sugar and flour to make smooth.

2. 2

   Let stand until blood warm, then add yeast and let stand until bedtime.

3. 3

   The next morning, mix with sifted flour and milk, let rise, mold into loaves, and bake for half an hour in a quick oven.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 70. The excerpt below is the record exactly as published.

TANGLEWOOD BREAD. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— Take at noon one quart of boiling po- tato water and mash two potatoes into it. Add one-half cup sugar, one pint of flour; if too thick, add a little water to make it smooth. Let stand until blood warm, then add one and one-half j-east cakes soaked in a little warm water, not too hot. Let stand until bed time. Then put two quarts of sifted flour in pan, and a handful of salt and one pint of sweet milk

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