White Bread

Ingredients

• three potatoes
• two-thirds of a gallon
• one teaspoon salt
• three tablespoons sugar
• one cake yeast
• one large tablespoon salt

Method

1. 1

   The evening before you wish to bake, boil three potatoes.

2. 2

   When done mash well and add water in which they were boiled with enough clear water to make two-thirds of a gallon.

3. 3

   When this cools add one teaspoon salt, three tablespoons sugar, with one cake yeast foam well dissolved.

4. 4

   In the morning set aside one pint of solution, which add next time you bake instead of one cake of yeast foam.

5. 5

   Strain out liquid and add flour until you have a nice sponge.

6. 6

   Let rise for an hour or two, when the sponge has become very light, mix in one large tablespoon salt, and flour until it will knead without sticking to board.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 3. The excerpt below is the record exactly as published.

WHITE BREAD—Bread is the one thing for which 1 am ous among my acquaintances. My mother and grand= — mother before me held the premium on their bread and I use the old-fashioned method. Pes The evening before you wish to bake, boil three potatoes. When done mash well and add water in which they were boiled with enough clear water to make two-thirds of a ‘gallon. When this cools add one teaspoon salt, three table- ‘spoons sugar, with one cake yeast foam well dissolved. In the morning set aside one pint of solution, which add next — me you bake instead of one cake of yeast foam. Strain t of liquid and add flour until you have a nice sponge, L an hour or two, when the sponge has become very light, wrinkle with one large tablespoon salt

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