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Hop Yeast

Peel and grate 8 medium-sized potatoes, then add ½ cup salt, ½ cup sugar (granulated), 3 tablespoons Five Roses flour. Take 4 quarts water and 1 large handful of hops. Put on to boil, and boil just 8 minutes. Pour this over the potatoes, sugar, salt and flour. Stir up well. Let cool. Put 2 yeast cakes in ¾ cup warm water. Add to the hop liquid when cool enough. Put in a warm place to rise.

Then put in sealers to use as needed.

Rule:

Take 4 quarts sweet milk and 2 of buttermilk. Put on stove to boil, but do not let it scorch. Take off, dip the whey from the curd and let cool.

In Put the flour in the bread dish. Make a hole in the centre, put in a 1 cup salt, the same of sugar, 2 cups hop yeast and 4 quarts whey. This quantity will make 8 large loaves. Stir all together with a spoon until very stiff, then knead into stiff, solid bread about 10 o'clock at night. I get better bread this way than if made in a sponge. Cover up well and warm. the morning, it will be up nice and light.

Knead down, but do not add any more flour. It should be stiff enough not to stick to your hands. Let rise again, then knead into pans. Let rise 1 hour, or until very light. Then bake 1 hour. Be sure and use Five Roses flour: you can't miss but have beautiful light, white bread; it won't get hard and dry out like potato bread. If your bread has a tight skin on it and won't rise, wring a cloth out of very hot water, lay over the bread, then cover up for 5 minutes before you put it in the oven. That will take it off.