The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1876-05-19
THE FARM AND HOUSEHOLD.
Making Bread.

A lady writes 10 the Chicago Tribune an
extended description of her method of max
ing nice bread. She says that she always
sets her bread 10 rising at night, as it is a
great saving of time and fuel, as she can get
her bread baked by nine o'clock the next
morning:
My plan is partly original, and partly the
suggestion of kiEd ladies, who were anxious
to help me when first began housekeeping.
At noon, when the potatoes are being pre-
pared for dinner, boil four or five medium
sized ones extra for yeast. When well done,
mash up fine with a large spoon in deep
earthen bowl, the same as used for mixing
cake. To these add one and half cups
sifted -four, and one tablespoonful of salt, and
stir together with the potato while hot, till
quite fine. Pour over this sufficient boiling
water to scald the flour, and make the mass
the consistence of cake. When cool enough
to admit the finger add one yeast-cake-
almost any kind, provided they are fresh
which has been soaked in tepid water until
soft. Beat all well together and put in
warm place to rise, which will require about
thirty-six hours in winter, and twenty to
twenty-four in summer. Bottle 10 a two
quart fruit jar, and in the winter keep where
it will not freeze, and in the summer in re-
frigerator or on cool cellar bottom. 1t will
not sour, and the last will make as nice
bread as when first made fresh. This guam
tity is sufficient for twelve loaves of bread,
same size as bakers loaves, and for a small
family, will last two or three weeks. al
ways use yeast-cake to start fresh yeast, but
some prefer to use the last of the old yeast.
The advantage of this homemade yeast
over other kinds is its purity and abundance
of potato, which keeps the bread so nice and
moist. Some use sugar in yeast, but it will
generally sour the bread. Start the bread
the night before you wish to bake it. 1t is
better and much easier to look after. A
large earthen bowl is best to make bread in,
as it is easily washed and kept sweet. To
make three loaves sift about two and one
half quarts of flour into the bowl, then with
large long-handled iron spoon make hole to
the bottom and pour in one quart of quite
warm water. Stir in about halt the flour, or
until the consistence is that of pancake bat
ter, Then add one-fourth of the yeast which
you have made the day before. Stir this
very thoroughly and place in warm place to
raise, which will require from one and half
to three hours, depending entirely on the
quality of the flour and the heat. "Patent
flour" is the best and makes the whtest
bread. When light and frothy stir in the re-
mainder of the flour till a very stiff dough is
formed. Ii there is not sufficient -four in the
bowl add more. By kneading it fifteen or
twenty minutes with the hands. it will be
nicer than by using the spoon entirely.
Leave this in the bowl to raise all night. If
the weather is very cold place il in the
warming closet or on the reservoir to keep
warm. In the summer it will raise any
where, but should be placed in pan or it
might run over. The first thing in the morn
ing it will be ready to make into loaves.
Knead it well, adding only sufficient -four to
prevent it from sticking to the hands and
moulding board, until smooth, and place in
creased bread tins ia warm place to raise
about an hour before baking. In the sum-
mer bread will raise much faster than in win
ter. Bake it thoroughly, having the oven at
aneven heat. 1t will require about thirty
minutes, as bake it until well done.