Wheat Bread, II

Ingredients

• two potatoes
• half a pint of water
• half a pint of flour
• one cake of Baker's safe yeast
• three pints of flour
• one pint of water
• a teaspoon of sugar
• a tablespoon of salt
• a small piece of butter

Method

1. 1

   Boil two potatoes in half a pint of water; mash them and stir into half a pint of flour.

2. 2

   Let it get lukewarm.

3. 3

   Dissolve yeast in warm water, stir into the batter, and set in a warm place.

4. 4

   Add three pints of flour and one pint of water to the sponge, stir well, and let rise overnight.

5. 5

   In the morning, add lard, sugar, and salt; knead for half an hour.

6. 6

   Let it rise until twice its size, then shape into loaves, let rise again, and bake for three quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 26. The excerpt below is the record exactly as published.

Wheat Bread, II. — About six o'clock in the even- |ing boil two potatoes in half a pint of water; put half ! a pint of flour in a bowl, pour the potatoes and I water through the colander, and mash them ; stir \ well, and let it get lukewarm. Dissolve one cake I of Baker's safe yeast in a little warm water, stir this 'into the batter, set in a warm place and cover. Place three pints of flour and one pint of water in a ibowl, stir well, pour it in the sponge, and set it in ; a warm place until morning. Then add a little lard, a teaspoon of sugar and a tablespoon of salt

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