Potato Yeast Bread

Ingredients

• 3 qts warm flour
• 1 tablesp salt
• 1/2 tablesp sugar
• 1/2 tablesp lard
• 1 pt potato yeast
• 3 pts lukewarm water

Method

1. 1

   Sift flour with salt, sugar, and lard.

2. 2

   Add yeast and water, knead, let rise overnight.

3. 3

   Mould into loaves, let rise, and bake.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 8. The excerpt below is the record exactly as published.

Potato Yeast Bread Sift 3 qts warm flour in a warm mixing bowl with 1 tablesp salt, % tablesp sugar and % tablesp lard, then add 1 pt potato yeast, and 3 pts lukewarm water. Knead thoroughly, set in a warm place, and let rise over night. Next morning mould into loaves, set in a warm place until it has doubled in bulk, and then bake. — [Mrs. D. L. A., Ore. Hop Yeast Bread After tea time make a thin sponge with warm flour, 3 pts warm water and 1 cup hop yeast. Cover and let stand 2 hours in a warm place until light; then knead into a loaf, cover, and let stand in a warm place over night. In the morning mould into three loaves, let rise, and when light bake 1 hour. Have the oven quite hot when the loaves are first put in, and gradually moderate the heat. — [M. D., O. About "Salt Rising" or "Emptyings" This sponge or leavening is made by fermenting flour and water or milk without the addition of ordinary yeast. The true conditions of this fermentation are not exactly known. Judg- ing from the odor produced, bacteria play an important part in the "fermentation." Then, too, the wild yeast plants of the air find this an exceedingly good resting place, and grow with great rapidity. Whether or not this bread is wholesome, is an open question. We know this, that in a perfectly clean room (and by this we mean a room surgically clean, one free as nearly as possible from all germ contaminations) it is almost impossi- ble to make good "emptyings." Carry the basin from this room to one where the floor is covered with carpet, especially if the carpet has not been carefully cleaned or shaken recently, and almost immediately you will have a pitcher full of foaming "emptyings." We fully realize that many persons have eaten hread made after this method for years, and are, perhaps, in fairly good health. The question is, then, what would they have SALT RISING BREAD 19 been if, instead, they had always used good bread? The effect of heat upon bread greatly influences its digestibility. "Salt rising" bread will not bake as easily or quickly as that made with yeast. The crust is always light and soft, and the crumb moist; seeming to hold much more water than other breads. This sponge, made from the wild yeast floating in the air, and unwholesome yeasts used in bread making, are the frequent causes of indigestion. This bread then should be used but sparingly, if at all. — [Mrs. S. T. Rorer. Salt Rising Bread I To 1 small cup new milk add 1 scant cup boiling water, and stir ipto this 1 large cup white corn meal, and enough flour to make as thick as cake batter, 1 tablesp sugar,

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