Daily capital journal. (Salem, Oregon) 1903-1919, 1916-10-21

Washington, d. c., Oct. 21.-Excel-
lent bread can be made by using three
pounds of boiled and mashed potato
and pa pounds of good bread flour, ac-
cording to the baking specialists of
the U. S. department of agriculture
The bread so compounded has rich
brown crust and tender elastic crumb.
1t has an appetizing 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 moe mineral matter, fiber,
and moisture, but otherwise, in compo-
sition and nutritive value, is practical
ly the same as ordinary bread. Its high
er moisture content helps to keep it
fresh several days longer than ordi-
nary bread. I'm localities where there Is
a surplus of potatoes or where they
are cheap, potato bread costs less to
make than allflour bread. This would
prove an excellent way in which to
utilize Gull potatoes. Even, however,
where the relative market prices of po-
tatoes and flour are such that there is
no economy i'll substituting potato for
flour, the individual flavor and keep
ing quality of potato bread make it
desirable as variant in the family diet
Potato bread as known abroad is
made generally with potato flour, about
10 parts of this commonly being used
with 90 parts of wheat flour or q mix
tuIe of rye and wheat flours. 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.
1t was found that mixture of boiled
potatoes and wheat flour, in the proper
tions given in the accompanying reci-
pes, gave very desirable loaf, trifle
smaller than that made from all flour,
but wholesome and nutritious. Figured
to a basis of equal moisture content,
the boiled potato would represent 25
per cent and the flour 10 per cent of
the mixture.
The following methods for making
potato bread, worked out in the baking
laboratory, are recommended:
Potato bread-straight dough meth
cd.
TUT IbuI uHt lOdNto' lVi
lowing ingredients are required.
pounds of boiled and peeled pota-
toes.
pa pounds of good bread flour.
level tablespoonsfuls of sugar.
IL level tablespOonfuls of salt.
cakes of compressed yeast.
tablespoonfus of lukewarm water.
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 to cool to So degrees
+. or until lukewarm. To 3 pounds q
solidly packed p pint cupfuls) of the
mashed potato, add the yeast, which has
been rubbed smooth in a 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, sugar, and about ounces
of the flour, q scant half pint of sift-
ed 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 a crust on top and place
out of the way Of drafts to rise, where
the temperature can not fall below so
degrees F. or be much higher than So
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
douub should he moderately warm but
by no means hot This sponge, If kept
at the proper temperature, should, af-
ter two hours, become quite light.
To this wellrisen sponge, which now
win be found to be quite soft, add the
remainder of the flour kneeding thoro-
ughly until smooth and elastic dough
has been formed. The dough must be
very stiff, since the boiled potato con-
tains large amount of water which
causes the dough to soften as it rises
Do not add water to the dough unless
it is absolutely necessary to work in the
flour Set the dough back to rise again
temperature at about so degrees Fahren-
heit, until IL has trebled in volume,
which will require another hour or two.
Then divide the dough into four approx
mately equal parts, reserving a 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