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Bread with Potato Yeast

Materials: 8 large potatoes 4 tablespoons Five Roses flour 4 tablespoons salt 4 tablespoons granulated sugar 4 cups boiling water 4 quarts cold water 2 cakes Royal Yeast.

Method:

Peel and boil the potatoes, and mash in water boiled in. While boiling, pour this over the flour, salt and sugar (which have been previously stirred together).

To this, add boiling water, mix well, then add the cold water. Dissolve the yeast cakes in ½ cup lukewarm water, and mix with the above. Let this mixture remain in a warm place about 18 hours. Then it is ready for use. Keep in a cool place and use as required.

Materials:

BREAD 8 cups Five Roses flour (sifted) 1 tablespoon salt 1 tablespoon brown sugar 1 tablespoon butter 4 cups (1 quart) potato yeast.

Method:

Set the yeast on the stove and stir until it is at about blood-heat (98 degrees Fahr.). Then add the salt, sugar and butter. Mix in sufficient of the flour (previously warmed) to make a batter.

This will require 3 to 4 cups to the quart of liquid used. Cover and set to rise.

When light and frothy, add balance of the flour, or until the dough ceases to stick to the hands. Knead thoroughly for 15 minutes. Let rise again until double original size, when it may be gently moulded into loaves. Let rise again.

Then bake 60 minutes in moderate oven.

Note-2 quarts of the liquid potato yeast in this recipe make 4 large loaves, so that the rule should be doubled for this quantity.