The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1916-10-24
Lsasus Triumph
Mnthsrhuud Hrsnrss ErHztns Triumph
TWILIGHT sleep

mark the the glass at twice this vol
ume.
Mold the four portions into leaves
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 it has doubled in volume.
Then place the loaves in the oven
and bake in a good, steady heat (4OO
to AIS degrees) for as minutes.
To test oven. Where no oven Their
mometer is at hand, a convenient test
will be to put teaspoonful or Hour in
an earthen dish in the oven. II this
-four becomes light brown evenly
throughout in minutes time, the
oven is right for bread baking. II the
-four scorches in that time, the oven
is too hot.
Potato Bread-SpOnge Method
For four one-pound loaves are re-
CURED:
pounds of boiled and peeled po-
tatoes.
PA pounds of good bread -four.
level tablespoonfuls of sugar
~ level tablespoonfuls of salt
cake of compressed yeast.
tablespoonfuls of water.
Boil, peel, and mash the potatoes
as directed in the straight dough
method. In the evening take III
pounds, or 21a solidly packed half
pint cupfuls, of the cool mashed pOta-
to, add to it the salt, ounces of -four
Il scant half-pint cupfuD and the
yeast rubbed smooth with the water,
reserving one spoonful to rinse the
cup.
In the morning add the remainder
a, of the potato. the sugar, and the rest
of the flour. Knead thoroughly until
a smooth and very stiff dough Is form
ed. After working the dough, set II
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
a similar mixture of boiled potatoes
and -four by adding shortening and
sugar. The following proportions will
yield one dozen small rolls:
| s ounces of boiled and peeled pota-
toes.
: ounces of sifted -four.
1-3 cake of compressed yeast.
| ga Levitt teaspoonful of salt.
2 tablespoonfuls of lukewarm water
2 tablespoonfuls of sugar.
2 tablespoonfuls of butter.
1.-TWO tablespoonfuls of powdered
milk, added to the dough, will greatly
improve the quality of the rolls. Al
though milk itself or cream may be
used, it must be borne in mind thai
they will increase the liquid content.
Boil, peel and mash the potatoes as
directed for bread making. Add In or
der, to this the salt. the powdered
milk, Of used) the yeast rubbed
smooth and mixed with the water
and lastly two tablespoonfuls of flour
e. this mixture stand at a temperature
of about SO degrees until the daugf
begins to collaspe. Add to this sponge
the butter, the sugar, and the remain
der of the -four and, II necessary
enough more -four to make a very
stiff dough. Knead thoroughly unit
a smooth dough which is no longer
sticky has been formed. Set back Il
rise again, and when the dough ha'
trebled in volume, knead lightly, form
into small balls and place, not toe
close together, in creased pans. A
low to rise until double in volume. al
shown by the indicator" and bak'
20 minutes in a moderately hot oven
at about 400 degrees.