The Republican journal., 1897-04-15
A Plea for Good Bread.

daily bread in the form of saleratus; or,
hardly better, baking powder biscuit,
generally eaten hot. 1t is certainly as
unhealthy daily diet as could be select
ed. l used to think that the lack of
facility for obtaining fresh yeast must
be the reason why so little yeast bread is
made in the county; but have lately de-
cided that there must be some other way
to account for the fact, as the best
of yeast can be made at home
another reason is that many people think
it too much trouble to keep two kinds of
flour on hand; and it is true that the very
best yeast bread can only be made with &
regular bread flour, while you cannot
make pastry with this flour, thus neces-
stating keeping two brands, | once saw an
article entitled a Loaf of Bread in a
leading magazine, and it was SO much
help to me that | wish to write, on the
same lines, something which may help
young housekeepels to attain perfection
Al lliC lAldhluS duli pdhlIlS VI W
my mind one of the most important
branches Off cookery. | have been bak-
ing yeast bread fol two years now, and
ii is only during the last year that | have
been able to make and bake a perfect loaf
OF bread.
AS this article is intended to be help
to beginners, rather than for the practic-
ed cook, l may be excused fol going into
the minute details of the process. There
are three requisites to good bread. Good
yeast, good flour and good judgment. l
place yeast first in the list, as no matter
how good the flour, OF how great the ex-
perience of the maker, good bread can
not be made with poor yeast. Therefore,
in order to be sure of good yeast, let the
would-b be perfect bread maker make her
own yeast by the following method and
] will guarantee the result:
Materials required: one compressed
yeast cake, four potatoes, 3 qts. boiling
water, three full table spoonfuls white
sugar, two ditto of flour and one of salt.
Also a stone jar large enough to hold the
resultant mixture.
| would say right here, that though it is
necessary to have yeast cake to start the
first batch of yeast, the second can be
started with a cuptul of yeast saved from
the first made
Now to make the yeast: Early in the
morning put the required amount of sugar,
flour and salt into the stone jar and mix
we'll. Pare four medium sized raw pota-
toes, throwing into cold water when pared
to prevent discoloration. Crate the pota-
toes into the jar and mix with the flour,
etc. When all grated and mixed in, turn
on to the mixture slowly three quarts of
boiling water, Shining all the time. When
about like thin starch. Ii it is lumpy,
strain it. lit will not be lumpy if
the potato is properly grated) Leave
this until only lukewalm, when add the
yeast cake, which must previously be dis
solved i'll half cuptul of lukewarm
water. Beat well for a moment then set
uncovered III warm mot hot place for
The reu ainder OF The day giving it good
stirring OF beating every hour OF So 1t
will froth mightily, and show its strength
by its appearance. At night put it in
glass fruit jals, but do not ill the jars
quite full, to allow Tor more rising. Leave
all night uncovered, and in the morning
close the jars as tightly as possible, and
put in dark cool place. This yeast will
keep two weeks in summer and until used
W in fall and winter To test it, taste it.
Ii sour. it is spoiled
Now We will suppose the yeast made,
and that there is baking to be done to-
morrow. Always get the best flour. 1t
is cheapest in the end. When one has
room to keep two kinds of flour it is far
better to do SO. | have used many tlours,
but have never had anything better than
''Pllsburv's Best for bread. 1t is not
MT tor pastry, however. / use it altogether
now, and can heartily recommend it.
However the brand of -four is not essen
tiai, SO that the quality is first class.
Good bread cannot be made from poor
flour.
About 3 p. NJ. in winter, and about p.
NJ. in summer, l set the sponge for my
bread. | bake four medium sized loaves
and a tin of biscuits, and so will give pro-
portions for that amount of bread. This
lasts us one week, and the last is as good
as the first.
The day before wish to bake | pare
two large potatoes and cook until very
soft in water enough SO that there will be
a cupful or SO left of it when the potatoes
are boiled. Save this potato water, mash
the potato very fine, and put in gallon
jar or tin pail when the mashed potato
and potato water is cool, (say it is about
5 or 6 p. NJ add to it a pint of lukewarm
water, cupful of the home made yeast,
tablespoon Of sugar and one of lard
Mix thoroughly and then beat in -four
enough to make very thin batter If
the bedtime is early, the first sponge
should be started earlier than > o'clock.