At noon, boil one large potato in enough watsr to
scald one cup of flour. When cool enough add one-
half cake of dry yeast dissolved. At night add one
quart of warm water and make a sponge, beating well ;
in the morning add , one-half cup of sugar, one-half
cup of melted lard and salt, and mix till smooth. Let
rise, knead down, let rise again, then make into loaves,
let rise and bake. To save out three or four table-
spoons of the scalded yeast, before making sponge, is
better for the next baking than using fresh yeast.
EASY AND SURE WAY TO MAKE GOOD
BREAD.
Mrs. Frank Lee, Roseville.
This yeast will make twenty-six loaves and will
keep three weeks in a cool celler in the summer : Pare
and boil six large potatoes, mash and add water to
make three pints, with which scald one of flour. Add
tablespoon of salt and water to make thin as batter
BKEAD
115
cakes ; have warm as you can hold your hand in, three
cakes of yeast foam which have been soaked in luke
warm water several hours. Keep in warm place ten
or twelve hours till fermentation ceases. Set in cool
place. In the morning take one quart of water as hot
as your hand can bear ; stir into flour with one table-
spoon of lard and two scant of sugar, one-half tea-
spoon of salt and one pint of yeast. Knead well and
put in warm place. When light knead again, let rise
again. Make into four loaves, let rise and bake.
Bread should be baked before noon in winter. A two-
gallon jar heated and greased is best to raise bread
in.
BREAD.
Mrs. R. A. Wilson.
(For inexperienced housekeepers.)
Save the water in which your potatoes for the noon
meal were cooked. In the evening take three pints
luke warm potato water, one tablespoon sugar, one
tablespoon lard, one teaspoon salt, put this into a
crock and stir in nine cups of flour and two-thirds cup
of home-made yeast, or its equivalent in dry yeast.
Set this crock of sponge in flour in your bread-pam
Cover and set in warm place till morning. Then use
warm flour and mix into a stiff dough, set in warm
place until light. Then knead thoroughly once with-
out adding more flour and set to rise again. When
light make into four loaves. Set in warm place till
light. Bake in moderate oven three-quarters of an
hour.
AN EASY WAY TO MAKE BREAD.
Mrs. E. C. Johnson.
Dissolve one cake of compressed yeast in three pints
of warm water, add a little salt, then stir flour in grad-
ually until it is too stiff to work with a spoon. Then
use hands, kneading and adding flour until it is a stiff
dough. Knead one-half hour. Let rise over night in
warm place. In the morning make into five loaves,
let rise one and a half hours. In summer bread can be
out of oven at 9 o'clock.
116
BREAD
BROWN BREAD.
Mrs. John S. Spriggs.
Two cups sour milk, two cups graham flour, one
and one-half cups white flour, one cup molasses, one
teaspoon salt, two small teaspoons baking soda, one
cup seeded raisins. Bake in moderate oven about an
hour.
BROWN BREAD.
Mrs. A. A. Bruner. ✪ Bread
Page 55 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
At noon, boil one large potato in enough water to scald one cup of flour. When cool enough add one-half cake of dry yeast dissolved. At night add one quart of warm water and make a sponge, beating well ; in the morning add one-half cup of sugar, one-half cup of melted lard and salt, and mix till smooth. Let rise, knead down, let rise again, then make into loaves, let rise and bake. To save out three or four tablespoons of the scalded yeast, before making sponge, is better for the next baking than using fresh yeast.
EASY AND SURE WAY TO MAKE GOOD
Mrs. Frank Lee, Roseville.
This yeast will make twenty-six loaves and will keep three weeks in a cool cellar in the summer : Pare and boil six large potatoes, mash and add water to make three pints, with which scald one of flour. Add one tablespoon of salt and water to make thin as batter
cakes; have warm as you can hold your hand in, three cakes of yeast foam which have been soaked in luke warm water several hours. Keep in warm place ten or twelve hours till fermentation ceases. Set in cool place. In the morning take one quart of water as hot as your hand can bear ; stir into flour with one tablespoon of lard and two scant teaspoons of sugar, one-half teaspoon of salt and one pint of yeast. Knead well and put in warm place. When light knead again, let rise again. Make into four loaves, let rise and bake. Bread should be baked before noon in winter. A two-gallon jar heated and greased is best to raise bread in.
Mrs. R. A. Wilson. (For inexperienced housekeepers.) Save the water in which your potatoes for the noon meal were cooked. In the evening take three pints luke warm potato water, one tablespoon sugar, one tablespoon lard, one teaspoon salt, Put this into a crock and stir in nine cups of flour and two-thirds cup of home-made yeast, or its equivalent in dry yeast. Set this crock of sponge in flour in your bread-pan Cover and set in warm place till morning. Then use warm flour and mix into a stiff dough, set in warm place until light. Then knead thoroughly once without adding more flour and set to rise again. When light make into four loaves. Set in warm place till light. Bake in moderate oven three-quarters of an hour.
AN EASY WAY TO MAKE BREAD. Mrs. E. C. Johnson. Dissolve one cake of compressed yeast in three pints of warm water, add a little salt, then stir flour in gradually until it is too stiff to work with a spoon. Then use hands, kneading and adding flour until it is a stiff dough. Knead one-half hour. Let rise over night in warm place. In the morning make into five loaves, let rise one and a half hours. In summer bread can be out of oven at 9 o'clock.
Mrs. John S. Spriggs.
Two cups sour milk, two cups graham flour, one and one-half cups white flour, one cup molasses, one teaspoon salt, two small teaspoons baking soda, one cup seeded raisins. Bake in moderate oven about an hour.
Mrs. A. A. Bruner.
Records on this page
BreadBrown Bread