The Cecil Whig., 1916-12-02
uire another hour or two. Then di-

iNh sRiiOlhCi iOII vi b"os
vide the dough into four approximate
y equal parts, reserving a tiny lump
weighing two or three 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
the volume of the bal! of dough in the
tumbIer and mark the glass at twice
this volume.
Mold the four portions into loaves
and place in CREASED pans which have
been slightly warmed. Place the glass
containing the "indicator" beside the
pars 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
make in q good. steady heat (400 de-
grees to 425 degrees F. for As min
utes.
To test oven.-Where no oven ther-
mometer is at hand. a convenient test
will be to put teaspoonful of -four
in an earthen dish in the oven. If this
-four becomes light brown evenly
throughout in ) minutes time, the
wen is right for bread baking. If
the -four scorchcs in that time. the
zen is too hot.
Potato Bread-Sponge Method.
For four -1pound loaves are requir-
ed
8 pounds of boiled and peeled potatoes.
Ii pounds of good bread -four.
3 level teaspoonfuls of sugar.
/ l-2 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 l 1-2 pounds, or
2 12 solidly packed half-pint cupfuls,
of the cool mashed potato, add to it
the salt, A ounces of flour q scant
half-pint cupful, and the yeast rub
bed smooth with the water, reserving
one spoonful to rinse the cup.
In the morning add the remainder
of the potato, the sugar. and the rest
Of the -four. knead thoroughly until
a smooth and very stiff dough is
formed. After working the dough,
set it to rise according to the direc-
tions given for the second rising un-
der the seraight dough method There
after 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
flour by adding shortening and sugar.
The following proportions will yield
one dozen small rolls:
ounces of boiled and peeled potatoes.
ounces of sifted flour.
- cake of compressed yeast
FL level teaspoonfu of salt.
" tablespoonfuls of lukewarm water.
> tablespoonfuls of sugar
tablespoonfuls of butter.
Boil, pee and mash the potatoes as
directed for bread making. Add, in
order, to this the salt, the powdered
milk (if used), the yeast rubbed
smooth and mixed with the water, and
astly two tablespoonfuls of flour. Let
this mixture stand at a temperature
of about S6 degrees F. until the dough
begins to collapse. Add to this sponge
the butter, the sugar. and the remain
der of the flour, and, if necessary,
enough more -four to make a very stiff
dough. Knead thoroughly until
smooth dough, which is no longer
sticky, has been formed Set back to
rise again, and when the dough has
trebled in volume, knead lightly, form
into small balls, and place. not too
close together, in creased pans. Allow
to rise until double in volume, as
shown by the indicator" and bake 20
minutes in a moderately hot oven at
about 400 degrees F.