The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-10-22

WASHINGTON. Oct. 2l.-Excellent
bread can be made by using three
pounds OF boiled and mashed potato
and two and one-fourth pounds OF good
bread -four, according TO the baking
specialists of the United States de-
partment OF agriculture. The bread
so compounded has rich brown crust
and tender and elastic crumb. IL has
an appetizing odor and very agree
able tase, which is preferred by many
TO that Of bread made wholly from
-Four. When made according to the
direction given below. potato bread
contains more mineral matter. fiber
, and moisture, but otherwise in com
OPPOSITION and nutritive value. is prac-
ucally the same as ordinary bread.
Its higher moisture content hetps TO
keep it fresh several days longer than
ordinary bread. In localities where
there is surplus OF potatoes or where
they are very cheap. potato bread costs
less to make than all-hour bread. This
would prove an excellent way in which
to utilize Gull potatoes. Even, however,
where the relative market prices OF
potatoes are such that there is no
economy in substituting potato for
flour, the individual flavor and keep
ing quality Of potato bread make 1t
desirable as a variance in the family
diet.
Potato bread as known abroad is
made generally with potato flour about
ten parts Of this commonly being used
with ninety parts of wheat -four or a
mixture Of rye and wheat fIours. As
potato flour and dried potato flakes
are not accessible TO the American
housewife, the specialists conducted
series of successful experiments in
using boiled potatoes with flour
II was found that mixture Of boiled
potatoes and wheat -four in the pro-
portions given IN the accompanying
recipes. gave a very desirable loaf,
tritle smaller than that made from
all flour. but wholesome and nutri-
tious. Figured to basis OF equal
moisture content, the boiled potato
would represent twenty-five per cent
and the flour seventy-fye per cent Of
the mixture.
The following methods for making
potato bread, worked out in the bak-
ing laboratory, are recommended:
Potato Bread-Straight Dough Method.
For four one-pound loayes. the fol-
lowing ingredients are required.
Three pounds of boiled and peeled
potatoes.
Two and one-fourth pounds of good
bread -four
Three level tablcspoonfuls of su-
gar.
One and one-half level tablespoon
fuls of salt.
Two cakes compressed yeast.
Four tablespoonfuls of lukewarm
water.
Wash thoroughly and boil in their
skins about twelve 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 potatoes to
cool to eighty-six degrees Fahrenheit
or until lukewarm. To three pounds
five solidly packed one-half pint cup
fuls) Of the mashed potatoes. add the
yeast, which has been rubbed smooth
! IN a cup with three tablespoonfuls of
ukewarm water. To get all the yeast,
rinse the cup with the remaining ta-
blespoonful Of water and this also to
the potatoes. Next add the salt, the
sugar, and about four ounces of the
flour. lone scant half-pint OF sifted
flour). Mix thoroughly 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 cannot fall below
eighty degrees or be much higher than
eightyeight degrees. 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 heat. Any water used
in mixing the dough should be mod
crately warm, but by no means hot.
This sponge. il kept at the proper tenn
perature. should, after two hours, De
come quite light.
To this well-rlsen sponge, which
now will be found to be quite soft, add
the remainder of the flour, kneading
thoroughly until a smooth and elastic
dough unless 1t is absolutely necessary
must be very st!ff, since the boiled
potato contains large amount OF wa
Ter which causes the dough to soften
as 1t rises. Do not add water to the
dough into four approximately equal
to work in the -four. Set the dough
back to rise again-temperature at
about eighty-siX degrees until it has
trebled in volume. which will require
another hour or two. Then divide the