Excellent Bread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
1.0 half-peck loaf
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Boil and mash the potatoes through a coarse sieve or fine colander.
  2. In a bowl, combine the mashed potatoes, yeast (or dried German yeast), and lukewarm water (88° Fahrenheit).
  3. Add 3 lb. of flour to the mixture, stirring until it has the consistency of thin batter.
  4. Set the mixture aside to ferment in a warm situation until it rises, which should take less than 2 hours. It will resemble yeast in appearance, except for its color.
  5. Pour the risen sponge into a pint of water that is nearly blood warm (92° Fahrenheit).
  6. Combine this mixture with half a peck of flour that has had 11/2 oz. of salt mixed into it.
  7. Knead the whole mixture into dough.
  8. Allow the dough to rise in a warm place for 2 hours.
  9. Knead the dough into loaves and bake.
  10. Note: Potatoes increase fermentation and make the bread lighter.
  11. Note: The quantity given is for a half-peck loaf baked on the oven bottom.
  12. Note: In bad seasons, use lime water instead of plain water.
Original Text
“Excellent” Bread. This recipe makes a little yeast go far. 4 lb. of well-boiled mealy potatoes, mashed through a coarse sieve or fine colander, 2 tablespoonfuls of yeast, or you may use 3 oz. of dried German yeast; 1½ pts. lukewarm water (88° Fahrenheit). Add 3 lb. of flour, to render the mixture the consistency of thin batter. The mixture should be set aside to ferment; if placed in a warm situation it will rise in less than 2 hours, when it will resemble yeast in appearance except as to colour. The sponge so made is then to be mixed with a pint of water nearly blood warm, viz. 92° Fahrenheit, and poured into half a peck of flour, which has previously had 1½ oz. of salt mixed into it; the whole should then be kneaded into dough, and allowed to rise 2 hours in a warm place, then kneaded into loaves and baked. Potatoes, by increasing the fermentation in the sponge, make the bread lighter. Quantity given is for half-peck loaf baked on oven bottom. In bad seasons lime water must be used instead of plain water in making the bread. (See Notes on Bread Baking.)
Notes
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