The Portland daily press., 1876-01-17
To Make Bread.

A correspondent in last Sundays Times
asks for receipt to make good bread. I
have one which have used for some years,
and never had failure. The following will
make two good sized loaves: Boil three large
potatoes, mash them perfectly smooth while
hot, add piece of butter half the size of an
egg. one teaspoonful of sugar, and half tea
spoonful of salt. Then take pint of warm
water; half of this pour over the potatoes;
with the other half moisten one and half
teacups of -four. Beat the -four well to re-
move all the Jumps, and add to the potatoes;
put in half cup of warm water This makes
very thin batter, which must be well beat
en- and set in a warm place-with bottom
heat at first over night. Latterly I have
used compressed yeast" to save trouble.
One third of little cake dissolved in half a
cup of warm water is sufficient for this
amount of bread.
In the m orning sift into your bread tray
three pints of flour and half a teaspoonful of
salt Make cavity in the middle and pour
in the risen sponge, which should be full of
bubbles, or it is not good. Knead well with
both hands, The dough should be very soft,
and only as much flour rubbed on the hands
as is absolutely necessary. Knead for five CT
ten minutes-the longer the better. After
ward sprinkle little -four over and under,
and set away, covered with cloth, in warm
place. 1t should rise to double its size.
When it has risen thus much, over an hour,
knead it again. Divide into two loaves; set
the pans in warm place until the loaves
have risen to the top. Bake in quick oven
for about half an hour. it is desired after
the first kneading, take about half the dough,
and roll out into biscuits. Let them rise a
few minutes in warm place, and bake in a
quick oven. This may seem an intricate re-
ceipt, but do not believe good bread can be
made without trouble. Potato bread T be-
lieve is far more wholesome than any other,
and / can confidently recommend this bread
as bread as the best I ever made. 1t will
keep fresh for a week.
ANOTHER WAY.
am very much interested in your 'sHouse-
keepers Column" in the Sundays issue of
the Times. l always read that, if I neglect
all the rest OF the paper. Seeing request in
your paper of Dec. 5th for information on the
subject of bread-making give my experience.
My bread is always light, white, and sweet,
and my position of bread-maker in a family of
nine is no sinecure. I use Compressed
yeast" two cakes Dissolved in two quarts
and pint of water, a little more than luke
warm. Into that put two heaping table,
spoonfuls of sugar and four even tablespoon
flls of SALT Into this stir enough -four to
make very thin batter Then melt about
three-fourths of teacup of lard and pour it
into bowl and mix into it enough -four to
make quite a thick batter. Put this with the
water, yeast, &C., and stir it well till smooth
ly and thoroughly mixed. The sponge should
be thick enough to "fop'' when stirred brisk
ly. Do this before going to bed, and set it in
warm place to rise. Next morning add, by
degrees. flour enough to work easily, and
knead thoroughly. Then set it to rise in
mass in large pan for about three or four
hours, at the end of which time it must be
divided and kneaded with little more -four,
set to rise in the bread-pans about an hour,
or perhaps little longer, then baked in a
good. hot oven for an hour. The quantity
given above will make six loaves about eight
inches long, six wide, and four or five high.
The last kneading must be very thorough in
orker to insure close, fine, sponge texture.
IN. Y Times.