St. Landry clarion. (Opelousas, La.) 1890-1921, 1916-11-04
HOW TO MAKE POTATO BREAD


Excellent bread can be made By
using 8 pounds of boiled and
mashed potato and 2 Ia pounds of
good bread flour, according to the
baking specialists of the department.
The bread so compounded has a
rich, brown crust and elastic
erumb.It has an appetizing odor and
a 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
more mineral matter, fiber, and
moisture, but otherwise in COM
position and nutritive value is
practically 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 r very
cheap, potato bread costs less to
make than all-flour bread, and, in
general, is a good way in which to
utilize Gull potatoes in a palatable
food product. Even, however,
where the relative market prices OF
potatoes and flour are such that
there is no economy in substituting
potato for flour, the individual
flavor and keeping quality of potato
bread make it desirable as a warrant
in the family diet.
Potato bread has long been known
to housekeepers, but recently there
| has been a revival Of interest it the
subject. Such bread is made by
mixing a larger or smaller amount
of cooked and mashed potato with
the flour the recipes housekeepers
use varying considerably. More
recently. other ways of using
potatoes in bread making have
been devised, and the European
bread now referred to as
kIuouu1oo GIaA 81 pgaIq olelod,,
made with a so-ealled potato flour
prepared from potatoes, using
about 40 parts of this with 80 parts
of wheat flour or a mixture of rye
and wheat flours.
As potato flour and dried potato
flakes are not accessible to the
American housewife, the special
lists conducted a series of success
full experiments in the use of boiled
potatoes with flour, undertaken to
find out the maximum amount of
potato which can be used and yield
a presentable loaf and to provide
the housekeeper with carefully
tested and standardized recipes
which will help her to avoid failure
and to secure uniformly good re-
suits in making such bread.
It was found that a mixture of
boiled potatoes and wheat flour in
the proportions given in the accom-
panying receipts gave a very desir-
able loaf, a trifle smaller than
that made from all flour, but whole
some and nutritious. Figure to a
basis of equal moisture content, the
boiled potato would represent rs
per cent and the flour IS per cent
of the mixture.
The following method for making
potato bread, worked out in the
baking laboratory, are recon-
mended:
Potato Bread
Straight Dough Method.
For four i-pound loaves, the
folloWering ingredients are re-
quired:
3 pounds Of boiled and peeled
potatoes.
214 pounds of good bread flour.
8 level tablespoonfuls of sugar.
f-2 level tablespoonfuls of salt.
2 cakes of compressed yeast.
I tablespoonfuls of lukewarm
water.
Wash thoroughly and boil in
their skeins about IL potatoes of
medium size. Cook them until
they r very tender. Drain, peel,
and mash them while hot, being
careful to leave no Jumps. Allow
the lukewarm. To 8 pounds {5solidly
packed f-2-pint eupfnls1 of the
mashed potato, add the yeast, which
has been rubbed smooth in a cup
with 3 tablespoonftls of Iukewarm
water. To get all the yeast, rinse
the cup with the remaining table
spoonful of water and add this also
to the potato. Next add the salt, the
sugar, and about L ounces of the
flour a 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 a crust on and
place out of the way of draft to
rise, where the temperature can
not fall below SO: f or be much
higher than SO: F. Where thehouse-
wife has no thermometer, she
should see that the dough in all the
] rising is kept moderately warm,
but not up to blood heat. Any
water used in mixing tho aal1oh