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Potato Yeast (with Mixer)

2 quarts potatoes YEAST 2 quarts boiling water Boil till tender and pour over 2 cups Five Roses flour 2 cups white sugar ½ cup salt Stir till smooth, then add 3 quarts cold water 2 quarts lukewarm water 2 Royal Yeast cakes.

Let stand 24 hours in warm place.

Then put away in air-tight jars in a cool place.

BREAD For every loaf of bread take 2 cups of this yeast. Put in bread mixer set in pan of warm water. Heat stirring constantly to about 90 degrees. Allow about 3 cups sifted Five Roses flour to every cup of yeast. Have flour warm. Knead down hard and stand in warm place till risen about twice the size. Knead down well again-a long kneading improves it. Let rise again till light enough. Shape in loaves. Put on tins. Let rise till nice and light, then bake in moderate oven.