The daily banner. (Cambridge, Md.) 1897-2008, 1916-10-14
POTATO BREAD and ROLLS

Boiled Potatoes Substituted FC
Part of Flour Makes an Appeti;
ing Product as Nutritious as Ord
nary Bres,d-Keeps Fresh LOngel
Washington, D. c., Oct. 14.-E1
cellent bread can be made by usin
pounds of boiled and mashed pots
to and IN pounds of good brea
flour, according to the baking spe
cialists of the U. S. Department O
Agriculture. The bread so compour
ded has a rich brown crust and ten
der and elastic crumb. 1t has a
appetizing odor and a very agreeabl
taste, which is preferred by many t
that of bread made wholly from
-four. When made according to tn
directions given below, potato brea'
contains more mineral matter, fiber
and moisture, but otherwise, il
composition and nutritive value. i
practically the same as ordinar
bread. Its higher moisture conten
helps to keep it fresh several day
longer than ordinary bread. In 10
calities where there is surplus o.
!
bread costs less to make than all
flour bread. This would prove al
excellent way in which to utilize eul
potatoes. Even, however, where ath'
relative market prizes of potatoes ant
flour ar such that there is no econo
my in substituting potato for flour
quality of potato bread make it de
| CT Mt in 40 fo Y
diet.
| Potato bread as known abroad is
made generally with potato flour
ing used with 90 parts of wheat
| flour or a mixture of rye and wheat
| fiours. AS potato flour and dried po-
tato flakes are not accessible to the
/ American housewife, the specialists
conducted series of successful ex-
| periments in using boiled potatoes
with flour.
/ 1t was found that mixture of
boiled potatoes and wheat flour, in
the proportions given in the accom-
,panying recipes, gave a very desir-
able loaf, a trifie smaller than that
made from all flour, but wholesome
and nutritious. Figured to basis
of equal moisture content, the boiled
potato would represent rs per cent.
and the flour IS per cent. of the
mixture.
The following methods for maxi
ing bread, worked out in the baking
laboratory, are recommended:
Potato Bread-Straight Dough
Method.
For four one-pound loaves, the
following ingredients are required:
pounds of boiled and peeled po-
tatoes.
IN pounds of good bread flour.
level tablespoonfuls of sugar.
" level tablespoonfuls of salt.
2 cakes of compressed yeast.
4 tablespoonfuls of lukewarm wa
ter.
Wash thoroughly and boil in their
skins about IL 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 H
cool to Sc degrees. For welWNaEk.
cool to Sc degrees 4, Or until lux
warm. TO pounds (5 solidly PACK;
ed half-pint cupfulls) of the mashed
potato, add the yeast, which has
been rubbed smooth in cup with 3
tablespoonfuls of lukewarm water.
To get all the yeast, rinse the cup
with the remaining tablespoonful of
water and add this also to the potato.
Next add the salt, teh sugar, and
about ounces of the flour. II scant
half-pint of softed f1our). Mix thor
oughly with the hand, but do not add
any more water at this stage.
Cover the mixing bowl to avoid
the formation of crust on. top and
place out of the way of drafts to
rise, where the temperature can not
fall below 80 degrees F., or be
much higher than 88 degrees F.
Where the housewife has no ther
mometer, she should see that the
dough in all the risings is kept mod
erately warm, but not up to blood
heat. 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 well-risen snonge, which
now will be found to be quite soft,
add the remainder of the flour.
thoroughly until a smooth
and elastic dough has been formed.
The dough must be very stiff, since
the boiled potato contains a large
amount of water which causes the
dough to soften as it rises. Do not
add water to the dough unless it is
necessary to work in the
-four Set the dough back to rise
again-temperature at about Sc de-
grees F.-until it has trebled in vol
ume, which will require another hour
or two. Then divide the dough into
four approximately equal parts, re-
serving tiny lump weighing 2 or 3
ounces for an indicator" Shape
the sample into a ball and press it
into the bottom of a small tumbler,
with straight sides. The glass
should be 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 an diet all rise, un-
der proper temperature, until the
indicator" shows that it has dou-
bled in volume. Then place the
loaves in the oven and bake in a
good, steady heat (400 degrees to
425 degrees F. for As minutes.
Potato Bread-Sponge, Method.
For four one-pound loAves are re-
quired:
pounds of boiled and peeled po-
tatoes.
2A pounds of good bread flour.
8 level tablespoonfuls of sugar.
1 " level tablespoonfuls of salt.
l cake of compressed yeast.
4 tablespoonfuls of water.
Boil, peel, and mash the potatoes