The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1916-10-24
POTATO BREAD
AND ROLLS
Boiled Potatoes Substituted for Part
Of Flour Makes an AppetiElng
Product rs Nutritious as Or.
binary Bread - Keeps
Fresh Longer.


and mashed potato and pa pounds CT
good bread -four, according to the
baking specialists of the U. s. De-
partment of Agriculture. The bread
so compounded has a rich brown crust
and tender and elastic crumb. II has
an appetizing odor and a very agree
able taste, which is preferred by many
to that of bread made wholly from
lourl When made according to the d.
rections given below, potato bread
contains more mineral matter, fiber,
and moisture, but otherwise, in COM
position and nutritive value, is prac-
tically the same as ordinary bread
Its higher moisture content helps to
keep it fresh several days longer than
ordinary bread. In localities where
there is a surplus of potatoes or where
they are very cheap, potato bread
costs less to make than all-flour bread.
This would prove an excellent way
in which to utilize Gull potatoes
Even, however, where the relative
market prices of potatoes and flour
are such that there is no economy in
substituting potato for -four, the in
dividual flavor and keeping quality of
potato bread make 1t desirable as n
variant in the family diet
Potato bread as known abroad is
made generally with potato -four.
about 10 parts of this commonly being
used with 80 parts of wheat -four or
a mixture of rye and wheat flours. AS
potato -four and dried potato flakes
are not accessible to the American
housewife, the specialists conducted
a series of successful experiments in
using boiled potatoes with -four.
1t was found that a mixture of boil
ed potatoes and wheat -four, in the
proportions given in the accompany
ing recipes, gave a very desirable
loaf, a trife smaller than that made
from all flour, but wholesome and nu-
tritious. Figured to a basis of equal
moisture content, the boiled potato
would represent rs per cent and the
flour rs per cent of the mixture.
The following methods for making
potato bread, worked out in the bak-
ing laboratory, are recommended:
Potato Bread-Straigh Dough Method
For four one-pound loaves, the fol
lowing ingredients are required:
pounds of boiled and peeled po-
tatoes.
"a pounds of good bread flour.
level tablespoonfuls of sugar.
119 level tablespoofuls of salt.
. cakes of compressed yeast.
3 tablespoonfuls of lukewarm water
Wash thoroughly and boil in their
skins about II potatoes of medium
size. Cook them until they are very
tender. Drain, peel, and mash them
while hot, being carefully to leave nc
humps. Allow the mashed potato I,
cool to SO degrees or until lukewarm
To pounds Is solidly packed " pint
cupfuls) of the mashed potato, adj
the yeast, which has been rubbe'
smooth in a cup with tablespoonfuls
of lukewarm water. To get all tho
yeast, rinse the cup with the remain
ing tablespoonful of water and ado
this also to the potato. Next add th'
salt. the sugar, and about 4 ounces o.
the flour, Il scant half-pint Of sifteC
lour) Mix thoroughly with the hand
hut do not add any more water at this
stage.
Cover the mixing bowl to avoid th'
formation of a crust on top and place
out of the way OF drafts to rise, wher'
the temperature can not fall below "
degrees or be much higher than 81
degrees. Where the housewife has M
thermometer, she should see that tn
dough in all the risings is kept mod
erately warm, but not up to bloo'
heat Any water used in mixing tn
dough should be moderately warm
but by no means hot. This sponge
kept at the proper temperature
should, after two hours, become quit
light
To this well-risen sponge, whicl
now will be found to be quite soft
add the remainder of the -four, knead
ing thoroughly until a smooth an
elastic dough has been formed tn
dough must be very stiff, since tn
boiled potato contains a large amour
OF water which causes the dough Z
soften as ii rises. DO not add waite
10 the dough unless Il is absolutel
necessary to work in the -four. Sc
the dough back to rise again,-tempeI
AZURE at about SO degrees until II ha
trebled In volume. which will requir
another hour or two. Then divide IN
, dough into four approximately equa
parts, reserying tiny lump weighin
or 3 ounces for an indicator" shap
the sample into ball and press II Int
' .ha hotto., NJ a ANAL tumbler wit