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Bread with Potato Yeast (Short Process)

N. B. Many a batch of bread has been thrown to the pigs in this Northwestern country through some of the recipes calling for the yeast cake batter or even the dough to stand overnight, and it is not always successful this time of the year (January). This is a first class recipe: Five Roses flour at 12 noon and bread out of the oven at 5 P.M. is a pretty good record-5 hours in winter and 3 or 4 in summer.

YEAST Boil 8 large potatoes, mash in water boiled in, and when still boiling pour this over 4 tablespoons Five Roses flour. Then add 4 tablespoons each of salt and granulated sugar. To this add 1 quart of boiling and 4 quarts of cold water. Dissolve 2 yeast cakes of Royal Yeast in lukewarm water, and mix with the above. Let this mixture remain in a warm place for 18 hours. Then remove to a cool place and keep until required.

BREAD 1 quart of yeast for every 2 loaves.

Set on stove and stir with hand till about blood-heat. Add 1 tablespoon each of salt, brown sugar and butter. Mix into a soft dough (having previously warmed the flour). Let rise for 30 minutes, then knead. When light enough again, mould into loaves. Put in a pan and allow to rise. Bake in moderate oven. -Mrs. J. L. Forrest, Naseby, Sask.