Wheat Bread II

Ingredients

• two potatoes
• half a pint of water
• half a pint of flour
• one cake of Baker's safe yeast

Method

1. 1

   Boil potatoes in water, mash, and mix with flour.

2. 2

   Dissolve yeast in warm water, stir into the batter, and set to rise.

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, I. — Take three pints of lukewarm water, and sufficient flour to make a batter not quite stiff enough to allow a spoon to stand in it ; add two even teaspoons of salt. Dissolve one compressed yeast cake in a little warm water; mix thoroughly, and set to rise over night ; if the weather is cold, be sure to stand it in a warm place. In the morning add flour, and knead about twenty minutes; set it at one side to rise again for about one hour, and w'hen ready, knead fifteen minutes more; mould and put into pans ; when risen to the top, place in a moderate oven, and bake one hour. This will make three loaves. Mix the sponge about nine o'clock in the evening. Af. E. 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 yeas

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