Home › Breads, Biscuit and Rolls › Gems, Muffins, Rolls, Toast and Waffles

Gems, Muffins, Rolls, Toast and Waffles

OME MADE YEAST (with Hops) - Grate six raw potatoes and mix with one cup of brown sugar, two tablespoons of salt and two quarts of flour. Add enough water to make a batter as thick as that used for griddle cakes.

Take as many hops as can be held in the hand, put them in a saucepan and pour over them two quarts of boiling water. Let them boil for five minutes. Strain off the water, and, while hot, add it to the batter. When lukewarm add a cup of yeast or a yeast cake. Let stand several hours in a warm place until it rises, or the top is covered with little bubbles. Place in glass preserve jars and keep in a cool place.

HOME MADE YEAST (without Hops) - Grate four good-sized potatoes and stir into a quart of boiling water. Let boil five minutes, stirring constantly. When cool add one cake of compressed yeast dissolved in one-half cup of cool water. Turn the mixture into a stone or glass receptacle and let stand in a warm place for four hours, stirring down each time it rises to the top. When fermentation has entirely ceased, cover jar closely and keep in cool place. In winter this yeast will keep in a cool place for three weeks. In summer about ten days. A cup of this yeast, used in making a sponge over night, will make four loaves of bread. Save a half-cup of this yeast to start the next brewing. BREAD-One quart of sweet milk, scalded. A teaspoon salt, one heaping tablespoon sugar and one-half cake of compressed yeast. Dissolve the yeast in a cup of warm water and stir in sufficient flour to make a thin batter. Let stand for about a half-hour, or until it has risen. Stir in enough flour to mold, knead ten minutes and cover closely. Let stand in a warm place over night. In the morning, knead again, mold into loaves and let stand to rise until light. Bake from forty-five to sixty minutes.