Bread

Ingredients

• one pint of good yeast
• two or three small potatoes
• one cup of sugar
• one tablespoon of salt
• enough lukewarm water to make two quarts

Method

1. 1

   Boil potatoes until soft, drain off water, and mash.

2. 2

   Mix this water with the mashed potatoes, add sugar and salt, and mix with yeast.

3. 3

   Save out a pint for the next baking.

4. 4

   In the morning, stir in sifted flour until thick enough to knead.

5. 5

   Let rise, then shape into loaves and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 1. The excerpt below is the record exactly as published.

Bread 147 Icing for Cakes 202 FRUITS, JELLIES AND PRESERVES 208 Fruits 208 Jellies t 211 Preserves . 213 DESSERTS ' 217 Creams. 227 Mince Meat 266 Pies . 217 Puddings 236 Pudding Sauces 264 TOOTHSOME DELICACIES 271 Ice Cream.. 271 Lemon Bisque 276 Sherbets 273 CANDIES 279 Caramels 281 Fudges 279 Marshmallows 280 Taffy 282 BEVERAGES ....284 THE SCRAP BAG 287 For the Sick 291 Household and Other Hints 287 ADVERTISEMENTS 293-318 *jlp STAFF OF MFE jf# \li Vto Vte xJt> xv4»x<ii> xytef Xjto xltexJ^ xl#jrx<t# xvtexafc^xA* xA> xaii> x\<br i4ir VAjr %,4» xjfcir xl4# xA> Xi4* V4* xA<r»<ta> xlit> v4i> ifc \to ifc $ — -^JfLszT — " "Oh, what may man within him bide." — Measure for Measure. " Here is bread which strengthens men's hearts and therefore is called the 'Staff of Life." '* BREADS, ROLLS, MUFFINS, ETC. White Bread. Three Loaves. About three quarts flour, sifted; two cakes compressed yeast, two teaspoonfuls salt, one tablespoonful lard, one tablespoonful sugar. Boil potatoes till soft in one quart water, strain through ricer or sieve into a large bowl or pan. Be sure there is still one quart of liquid. While it is hot add the lard and sugar. When sufficiently cooled not to scald add yeast softened with cold water. Set in a warm (not hot) place to rise. When light, in about two hours, add sufficient flour to make a stiff dough. Knead well and fast, being careful not to allow the dough to become cold. When kneaded into a smooth, firm dough, place again in a warm place, protected from draughts. Allow to rise until light and springy under the touch, or about two more hours. Mold into loaves and put in buttered tins. When these loaves are light, in about thirty or forty minutes, bake in oven heated to about four hundred degrees to begin with, and cooled to three hundred degrees after the bread begins to brown. Mrs. W. B. Parkes. a New Century Cook Book. Washington Bread. Take three eggs, beat very light, a half cup of sugar, a little salt, half cup lard and butter mixed, one and a half pints milk, add enough flour to make a very soft dough, use four heaping teaspoons of baking powder sifted in flour, roll out into cakes about the size of a breakfast plate and an inch and a half thick, then bake; when done split open in the middle and butter while hot. Mrs. Watson. Bread. For five or six loaves, one pint of good yeast, two or three small potatoes, one cup of sugar, one tablespoon of salt. At night boil the potatoes until soft, drain off the water, put this water with the potatoes mashed fine, add enough luke warm water to make two quarts

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