The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-10-22
Potato, Bread and Rolls
Boiled Potatoes Substituted Flour Makes ApTcLng
Product as Nutritious Ordinary Bread-Kees Fresh Longer

dought into four approximately equal
parts. reserving Tiny lump weighing
two or three ounces for an indicator"
shape the sample into a ball and
press IT into the bottom OF small
tumbler with straight sides The glass
should he slightly warmed. Note the
volume Of the ball Of dough in the
tumbler and mark the glass at twice
this volume.
Mold the four portions into loaves
and place in creased pans which have
been slightly warmed. Place the glass
containing the indicator" beside the
pans and let all rise, under proper
temperature until the indicator"
shows that Il has doubled in volume,
Then place the loayes in the oven and
bake in good steady heat Cl00 TO 500
degreesl for forty-hvc minutes.
To Test Oven.
Where no oven thermometer is at
hand. convenient test will be to put
teaspoonful of flour in an earthen
dish in the oven. If this flour becomes
light brown evenly throughout in six
minutes time the oven is right for
bread baking II the -four scorches in
that time the oven is too hot.
Potato Brrad-SpOnge Method.
For four one-pound loayes are re-
quired.
Three pounds OF boiled and peeled
potatoes.
Two and onc-fourth pounds of good
berad -four,
Three level tablespoonfuIs of SUI
gar,
One and one-half level tablespoonful
OF salt.
One cake Of compressed yeast
Four tahlcspoonfuls Of water.
Boil. peel and mash the potatoes as
directed in the straight dough method.
In the evening take one and one-halt
pounds, or two and one-half solidly
packed half-pint cupinls, OF the cool
mashed potatoes, add TO It the salt, four
ounces Of flour tone scant half-plnt
cupfuD and the yeast rubbed smooth
with the water, reserving one spoon
full to rinse the cup
In the morning add the remainder
Of the potatoes. the sugar. and the rest
OK the flour. Knead thoroughly until
smooth and very stiff dough is
formed. After working the dough. set
it to rise according to the directions
given for the second rising under the
straight dough method. Thereafter
handle the dough exactly in the same
way as is given under the straight
dough method.
Potato Bread Rolls.
Very good rolls can be made from
similar mixture of boiled potatoes and
flour by adding Shortening and su-
gar. The following proportions Will
yield one dozen small rolls
Eight ounces of boiled and peeled
potatoes.
Six ounces Of sifted -four. 1.-TWO ia
blespoonsfuls of powdered milk, added
to the dough. will greatly improve
the quality of the rolls, Although milk
itself or cream may be used, ii must
be borne in mind that they will in
crease the liquid contents.
one-third cake of compressed yeast.
Three-fourths level teaspoonful OF
salt.
Two tablespoonfuls of lukewarm wa
ter.
Two tablespoonfuls Of sugar.
Two tablespoonfuls Of butter.
Boil. peel and mash the potatoes as
directed for bread making. Add in
order, to this the salt the powdered
milk Cf used), the yeast rubbed
smooth and mixed with the water, and
lastly two tahlespooniuls OF -four. Let
this mixture stand at a temperature
Of about eighty-siX degrees until the !
dough begins to collapse. Add TO this