Evening Republican, Volume 15, Number 103, Rensselaer, Jasper County, 1 May 1911 — BREAD THAT WILL NOT DRY [ARTICLE]

BREAD THAT WILL NOT DRY

Recife* for Potato Yeast and for 5® Wholesome Variety of the Staff of Lite. / ' - • V» y k Successful Bread.—Parc and boil three good-sized potatoes in salted water; when cooked mash them and add the water they were boiled in. When lake-warm add three teaspoons of sugar, one tablespoon of salt and one tablespoon of Sour. Stir veil and add a cake of yeast. This should be sufficient to make one quart of yeast; If not, add lake-warm water to make the amount Set away over night. In the morning prepare about three heaping quarts offlour, make a shallow place in the center, take one pint of yeast and make * sponge; It there Is not sufficient sponge for the amount of bread w&nted add lukewarm water. This amount should make four large loaves. When the sponge appears foamy, or covered with small bubbles, mix quite firm, and when raised to twice its size it Is ready to form Into loaves. Do not' mix hard like some people do, but form the loaves with only enough handling to round them. Let rise again for about half an hour, then bake in a medium hot oven, but increase the heat as tee bread rises. When next making use the same recipe as you started with, but instead of using a cake of yeast add the pint of yeast left from the last baking. Yon can have delicious rolls or buns by taking a pfllce of dough about the size required for a loaf of bread; add * tablespoon of lard and a little sugar; form into whatever shape desired, and let rise until very light. This appears like a whole lot of work, but it is not, as the yeast can be made while preparing dinner the night before by cooking a few extra potatoes and adding the water they were boiled in. After breakfast the next morning prepare the bread and it will be baked before noon, and you will have' good, wholesome bread which will not dry out, as the bread made from the store yeast does.