Evening Republican, Volume 15, Number 200, Rensselaer, Jasper County, 24 August 1911 — RECIPE FOR PERFECT BREAD [ARTICLE]

RECIPE FOR PERFECT BREAD

Proper Combination of Ingredient* and Due Preparation All That Is Needed. • At noon boll two potatoes; pour the water from the potatoes on two rounded tablespoons of sugar and one of salt; add the potatoes, mash fine; let stand until evening. Dissolve one fresh compressed yeast cake in a little water, and add to the liquid; stir well. There should be at least one and one-half quarts of the liquid. In the morning stir and take out a pint in a Mason fruit jar; set the lid on, but do not screw down, and set beside ice. Mix the remaining quart with about two and three-quarters quarts of good bread flour and one tablespoon of lard; let raise twice and then make into loaves, handling and working as little as possible. When baking again start as at first, with two potatoes, sugar, and salt; at night add yeast saved in the jar; in the morning stir and take out a pint as at first; It will not be necessary to buy yeast again all summer, and the bread is delicious.