The Cecil Whig., 1916-12-02
POTATO BREAD

Excellent bread can be made by US
ing ) pounds of boiled and mashed po-
tato and 2 IA pounds of good bread
flour. according to the baking spec
lalists of the department. The bread
so compounded has a rich. brown
c;ust and tender and elastic crumb. 1t
has an appetlzlng odor and very
agreeable taste, which is preferred by
many TO that of bread made wholly
from flour. When made according TO
the directions given below, potato
bread contains more mineral matter,
FIBER and moisture, but otherwise In
composition and nutritive value IS
practically the same as ordinary bread
Its higher moisture content helps TO
keep it fresh several days longer than
ordinary bread. In localities where
there is a surplus of potatoes or where
they are very cheap, potato bread
costs less to make than aIl-tiour bread,
and, in general, is good way III
which to utilize Gull potat toes in a pal
atahle foou product. Even, however,
where the relative market price of
potatoes and flour are such that there
is no economy in substituting potato
for flour. the individual! flavor and
Keeping quality of potato bread make
Il desirable as variant in the family
diet.
Potato bread has long been known
TO housekeepers, but recently there has
been a revival of interest in the sub
Ject. Such bread is made by mixing a
larger or smaller amount of cooked
and mashed potato with the flour, the
recipes housekeepers use varying con-
siderably. More recently other ways
Of using potatoes in bread making
have been devised. and the European
bread now referred to as potato
bread" is very commonly made with
sO-called potato flour" prepared from
potatoes using about 10 parts of this
IN sc parts of wheat flour or mix
tUre of rye and wheat flours.
As potato flour and dried potato
flakes are not accessible to the Ameri-
can housewife, the specialists con-
Quoted series of successful expert
pients in the use of boiled potatoes
with flour, undertaken to find out the
maximum amount of potato which can
be used and yield a presentabe leaf
and to provide the housekeeper with
carefully tested and standardized re-
Cipes which will help her to avoid
failures and to secure uniformly good
results in making such bread.
1t was found that mixture of boil
ed potatoes and wheat -four in the pro-
portions given in the accompanying
recipes gave a very desirable loaf,
tri1e smaller than that made from all
-four, but wholesome and nutritious
Figured to i basis of equal moisture
content, the boiled potato would repre-
sent 20 per cent and the flour IS per
cent of the miEture.
The following methods for making
potato bread worked out in the bak-
i1g laboratory. are recommended;
Potato Eread-Straight Dough Method
For four l-pound loayes the follow
ing ingredients are reQuired
pound, o, bniicd md pce>G potatoes.
Ii pounds Of good bread 1orr
level tcaspoonruls Of sugar.
l-2 level tabcspoonfuls of salt
cakes Of compressed yeast.
taLiespoon'uls of lukewarm water
Wash thoroughly and boil in their
skins, about II potatoes of medium
size. Cook them until they are very
tender. Drain, peel. and mash them
while hot, being careful to leave no
Jumps. Allow the mashed potato to
cool to So degrees f., or until luke
warm To 3 pounds 6 soldly packed
1-2 pint cupfuls) of the mashed po-
tato, all the yeast. which has been rub
bed smooth in cup with 3 tablespoon
fuls of U!lewarm water. To get all the
yeast, rinse the cup with the remain
ing tablespoonful of water and add
this also to the potato. Next add the
salt, the sugar. and about ounces
of the flour Il scant half-pint of sift-
ed -FOUR. Mix thoroughly with the
hand but do not add any more water
this stage.
Cover the mixing bowl to avoid the
formation of crust on top and place
out of the way drafts to rise. where
the temperature can not fall below 80
degrees f. or be much higher than S8
degrees f. Where the housewife has
no thermometer, she should see that
the dough in all the risings is kept
moderately warm, but not up to blood
'"2t. Any water used in mixing the
dough should be moderately warm, but
by no means hot. This sponge, if
kept at the proper temperature, should
after two hours, become quite light.
To this weIl-rjsen sponge. which
now will be found to be quite soft,
add the remainder of the -four. knead-
ing thoroughly until smooth and
elastic dough has been formed The
dough must he very stiff. since the
boiled potato contains large amount
of water. which causes the dough to
soften as it rises. Do not add water
to the dough unless it 81 absolutely
necessary to work in the -four. Set
the dou"E hack to rise again (temper-
aute at about 86 degrees F.) until it
has trebled in volume, which will re-