The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1916-11-11
POTATO POTATO BREADS.
Boiled "Murphies" Substituted
For Part Flour.
APPETIZING AND NUTRITIOUS.

This Mixture Contains More Mineral
Matter, Fiber and Moisture Than ORD
binary Bread-DeIicious Rolls That
Keep Well Are Also Another Feature.
Prepared by the department OF agricul-
ture.l
Excellent bread can be made by using
three pounds Of boiled end mashed po-
tato and two and one-quarter pounds
Of good bread flour, according to the
baking specialists Of the United States
department Of agriculture. The bread
so compounded has a rich brown crust
and tender and elastic crumb. 1t has
an appetizing odor and a very agree
able taste, which Is preferred by many
to that Of bread made wholly from
-four When made according to the
directions given below potato bread
contains more mineral matter, fiber
and moisture, but otherwise in compo-
sition 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 are
very cheap potato bread costs less to
make than all flour bread, and In gen.
eral this is a good way in which to uti
lie Gull potatoes in a palatable food
product.
For four one pound loaves are re-
quired three pounds Of boiled and
peeled potatoes, two and one-quarter
pounds Of good bread flour, three level
tablespoonfuls of sugar, one and one
half level tablespoonfuls Of salt, one
cake Of compressed yeast, four table
spoonfuls of water.
Boil with skins on and wash twelve
potatoes of medium size. In the even
ing take one and one-half pounds, or
two and one-half solidly packed half
pint cupfuls, of the cool mashed pO-
tato, add to it the salt, four ounces of
-four Zone scant half pint cupfuD and
the yeast rubbed smooth with the wa
ter, reserving one spoonful to rinse the
cup.
In the morning add the remainder of
the potato, the sugar and the rest of
the flour. Knead thoroughly until
smooth and very stiff dough is formed.
After working the dough, set it to Else
and handle the dough in the usual
manner for breadmaking.
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:
Eight ounces Of boiled and peeled po-
tatoes, six ounces Of sifted flour, one
third cake Of compressed yeast, three
quarters level teaspoonful of salt, two
tablespoonfuls Of lukewarm water.
two tablespoonfuls Of sugar, two table
spoonfuls of butter.
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, 1t must be borne in mind that
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
df used, the yeast rubbed smooth and
mixed with the water, and lastly two
tablespoOnfuls of flour. Let this mix
ture stand at temperature Of about
SO degrees F. until the dough begins to
collapse. Add to this sponge the but
ter, the sugar and the remainder of the
flour and, if necessary, enough more
flour to make a very stiff dough
Knead thoroughly until a smooth
dough which is. no longer sticky has
been formed. Set back to rise again.
and when the dough has trebled In vol
ume knead lightly, form into small
balls and place not too close together in
creased pans. Allow to rise until dou-
BILE in volume and bake twenty minutes
In a moderately hot oven.