Potato Bread
Formula No. 1 Flour, 100 lbs.
Water, 60 to 65 lbs.
Sugar, 3 lbs.
Salt, 134 lbs.
Yeast, 1/2 to 13/4 lbs.
Lard, 2 lbs.
Potato flour, 2½ lbs.
Malt, 1 lb.
Method Dissolve the yeast, one half of the malt extract and 4 ozs. of potato flour in 4 qts. of water and place to one side. It is necessary to whip the solution briskly while the potato flour is being added, so that it may be thoroughly dissolved, otherwise the potato flour may become lumpy. Now put the balance of the water, sugar, salt and malt extract in the mixer and stir to dissolve the ingredients. When considerable sugar and salt are used, the potato flour may be sifted together with the sugar and salt and then gradually poured into the water, while it is being briskly stirred with a whip. This offers a way of putting the potato flour into the solution without causing it to become lumpy. Add the flour and the potato flour if it has not previously been added and begin mixing. Then add the yeast. After these ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should have a temperature of 78 to 80 degrees when mixed.
Fermentation If a four and a quarter hour fermentation period is required to mature the dough, it may be divided as follows: First rising, 2½ hours; second rising, 1 hour; third rising, 1/2 hour. Allow the dough to rest 15 minutes, when it will be ready for dividing.
Formula No. 2 Flour, 100 lbs.
Potato flour, 3 lbs.
Water, 60 to 65 lbs.
Salt, 2 lbs.
Sugar, 1½ lbs.
Malt extract, 1 lb.
Lard, 1 lb.
Yeast, 12 lbs.
Temperature of dough, 80 degrees F. If large dough, reduce temperature to 78 degrees.
Use same method as mentioned for Formula No. 1.
If a 5 hour fermentation period is required: First rising, 3 hours; second rising, 1 hour; third rising, 3/4 hour. To the bench in 15 minutes, when it will be ready for dividing.