Raised Bread

Ingredients

• six or eight medium-sized potatoes
• three pints of water
• a tea-spoon of salt
• half a cup of white sugar
• a bit of lard as large as an egg

Method

1. 1

   Boil potatoes in water until done, mash them in the water while hot.

2. 2

   In a bowl, mix flour, salt, sugar, and lard.

3. 3

   Riddle the potato mash through a sieve into the flour and stir into a stiff dough.

4. 4

   Cool the mixture, add yeast, and let rise overnight.

5. 5

   Knead again, mold into loaves, let rise for one hour, and bake for fifty minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 11. The excerpt below is the record exactly as published.

rained bread is produced _ by only one rising, thus saving not only time and trouble, but also, _ what is more important, the sweet flavor and nutritious qualities _ which greatly suffer by the second fermentation, almost universally. racticed.. ype this fact i Is Henne understood, every one ot ing te aoe Gor tae acne inkres place, and. the delicate, — foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, niutstaptial: -heme-made loaves, such as our good. mothers and grandmothers Vets kneaded with their own skilled hands. heat Take care that the yeast is good and “lively,” for, without this, ek _ failure is certain. To make three loaves of bread, warm and lightly _ grease the baking-pans, sift three quarts or more of flour into the bread-pan, press down the middle, and into it put two small table- iy, “spoons of fine salt; pour in slowly one quart of milk-warm water, or ently stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop oe (If compressed yeast is used, a yeast cake, dissolved in — warm water, or a piece of compressed yeast as large as a walnut, Es ; - dissolved i in the same manner, is sufficient.) Mix thoroughly, add- ing more and more flour, until a stiff dough is formed; place On : the: bread-board, knead vigorously for twenty minutes or more, — ‘ } - flouring the board frequently to prevent the dough from sticking oh | io . it, divide into. loaves of a size to suit pans, mold into a comely ‘ shape, place in pans, rub over the topsa light coating of sweet, drawn butter, set in a warm, not too hot place to rise, cover lightly Teg to keep off dust and air, watch and oecasionally turn the pans _ around when necessary to make the loaves rise evenly; when risen 3 to about double the original size, draw across the top of each length-— wise with a sharp knife, making a slit half an inch deep, place — them in a moderately heated oven, and bake one hour, watching _ eee from time to time to make certain that a proper nas of Noe: are hen: mix in one pint of milk a has oS made bled 3 warm by adding one pint of boiling water ; beat well with a strong spoon, add_one table- “spoon lard, knead for twenty to thirty minutes, and let rise over night; in the morning knead again, make into- _ loaves, let them rise one hour, and bake fifty minutes. Water may ie be used instead of the pine of milk, in which case use twice as much — : ey RAIsED THREE T™MEs. Begin about 5 Pp. M., plan for six loaves, seni eve than bakers’ loaves; take bis little cakes of yeast, put them into a pint of tepid water, and, when soft, beat in thoroughly enough flour to : : - make a, thick’ batter, and put in a warm place. If the excellent , “ Farmer’s Yeast,” the recipe for which is given hereafter, is used, | take half a tea-cup and stir into the batter. A good dish for this | | ‘purpose is a large bowl, a broad open pit tcher, or a bright three- quart tin pail, and it should be clean in the strictest sense. ‘This | should rise in about two hours; and when nearly light, take six or eight medium-sized potatoes, pare neatly, rinse clean, and boil in — three pints of water till well done, mash very fine in the water — while hot. Have ready a bread-pan of sifted flour, into which pat e cae tea-spoon of salt, half a cup of white sugar, and a bit of lard as_ _ large as an egg; then riddle the potato mash, hot as it is, through — a sieve or fine ealndes into the flour, and stir with a kitchen spoon into a stiff dough. This scalds about half the flour used in the | batch of bread. This mass must cool till it will not scald the yeast, — which may now be mixed in and put in a warm, not hot, place for — _ second rising, which will be accomplished by morning, when the ney may be done. Kneading . the finest ae of breecanee _ BREAD- MAKING. a a d hous one hour is a ad ia as rule. The Tachinteal hake ae Ds “use sets of rollers driven by steam power, between which the dough is passed, coming out a sheet an inch thick; it is folded together “ several times and rolled again and again. This process should be _ imitated somewhat by the hands in the family kitchen. The work- ing of the dough gives grain and flakiness to the bread. ‘The’ dough _ when kneaded should be soft, but not sticky—stiff enough to retain nO) ats roundness on the board. Put back into the pan for the third nising, which will require but little time, and when light, cut off | _ enough for each loaf by itself. Knead but little, and put into the be baking-pans. If the first kneading has been well done, no more flour will be needed in molding into loaves. These must remain in the baking-pans till nearly as large as the loaves ought to be, whem _ they may be put into a well-heated oven. If the oven is a trifle too hot, or if it tends to bake hard on the top, a piece of brown | paper may be put over the loaves (save some clean grocer’s paper > for this purpose), and from forty to sixty minutes will cook it thor- 2 oughly. After the loaves are put into the baking-pans, avoid jar- — ring them, as it will make portions of them heavy. _ Se If the yeast is ‘‘set” at 5 p. M., the bread will be ready for - dinner next day; if in the morning, the baking will be done early | in the evening, or twelve hours after, with fair temperature and _ good yeast. Bread made in this way will be good for a week, and, with fair weather gud careful keeping, even two weeks. When dry, a slice toasted. will be as crisp, sweet, and granular as Yan- _ kee ginger-bread.-~ Mrs. H. Young, p ioNs ar La ae vat ee = SS re se Pree 4 1 BREAD, IN SUMMER OR WINTEP. In summer take three pints of cold or tepid water, four table- Se _ spoons of yeast, one tea-spoon of salt; stir in flour enough to make Ae 0 a thick sponge (rather thicker than griddle-cakes). Let stand until, ~© : morning, then add more flour, mix stiff, and knead ten minutes; ye ‘place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If bread is mixed at six o’clock in the morning, the baking ought to be done by ten o’clock. . Th winter take one pint of butteratls or clabbered milk; let it be - seal Guat boil) : Rae a aol in “the: center of the aoe. inte ittun the hot milk, add ‘one tea-spoon of salt,

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