The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1917-07-30
POTATO BREAD
WITH RULES
FOR MAKING
w~rw
Getting Ready for FoodShort-
age Next Winter
TWO RECIPES GIVEN
Government Report Says That the
Shortage of Wheat viii Compel
r the Use Of Some Substitute.
TWO RECIPES GIVEN


Washington, July 9O,--The pressure
OF war conditions has brought to light
the value of potatoes in bread max
ing. both in England and America. AS
an economy in England and Germany
potato flour was mixed with wheat
and q peculiarly delicious bread re-
suited. In this country potato hour
is not available to the average house
wife, and the U. S. Department OF
Agriculture has therefore devised re-
cipes for the making of bread with
simple, plain boiled potatoes mixed
with the wheat -four.
This bread is said to be not only
q complete success from the econo-
my standpoint, where potatoes are
cheap and plentiful, but to supply an
attractive novelty in the household
menu, and welcome variation from
the usual bread monotony. il has a
rich brown crust, Is tender and elias
tic. and the flavor is preferred by
many to the bread made wholly OF
wheat. 1t contains more moisture
than ordinary bread, and therefore
has longer keeping qualities.
For the making of potato bread, at
the present time, 1t is advisable to
use the early perishable potatoes,
since the later varities are capable
of storage until spring. "Culls' also
may be used.
Below are given rules for making
potato bread and potato rolls:
Potato Bread--Straigh Dough Method
To Make Four One-Pound Loaves
3 pounds boiled and peeled potatoes,
2 IA pounds bread flour,
/ 1.2 level tablespoons salt.
3 level tablespoons sugar,
2 cakes compressed yeast,
tablespoons water.
Wash thoroughly and boil in their
skins about IL potatoes OF medium
size. Cook them until they are very
tender. Drain, peel, and mash them
while hot, being careful to leave no
Jumps. Allow the mashed potato to
cool to sc degrees f. or until lake
warm To pounds a solidly pack
ed 1-2 pine cupfuls) of the mashed po'
tato. add the yeast, which has been
rubbed smooth in cup with 3 table
spoonfuls of lukewarm water. To get
all the yeast, rinse the cup with the
remaining tablespoonful Of water and
add this also TO the potato. Next add
the salt, the sugar, and about 4 ounc
es of the flour q scant half-pine OF
sifted four Mix thoroughly with
the hand, but do not add any more
water at this stage.
Sover the mixing bowl to avoid the
formation of a crust on top and place
out of the way of drafts to rise, where
the temperature can not fall below 81
degrees +. or be much higher than 81
degrees f. Where the housewife ha'
no thermometer she should see tina
the dough in all the risings Is KEEP
moderately warm, but not up L
blood heat. Any water used in mix
ing the dough should be moderated,
warm, but by no means hot. Thi
sponge, II kept at the proper temper
ature, should, after two hours, be
come quite 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. TIL
dough must be very stiff, since tn
boiled potato contains large amour
of water which causes the dough [
soften as II rises. Do not add waite
to the dough unless it is absolutel
necessary to work in the flour. Sc
the dough back TO rise again-ten
perature at about SO degrees f.
until Il has trebled in volume, whic
will require another hour or tw
Then divide the dough into four a
proximately equal parts, reserving
tiny lump weighing or ounces Il
an indicator" Shape the sample 1
to ball and press II into the botto
OF small tumbler with straigl
sides. The glass should be slight
warmed. Note the volume Of the ba
of dough in the tumbler and mark u
glass at twice this volume.
Mold the four portions into loav
and place in creased pans whit
have been slightly warmed Pla'
the glass containing the indicate
beside the pans and let all rise, und
proper temperature, until the "inI
Gator" shows that Il has doubled
volume. Then place the loaves
the oven and bake in good, stea,
heat (4O0 degrees to 425 degrees I
for 40 minutes
To test over. Where no oven IN,
mometer is at hand, conyenle
test will be- to put a teaspoonful
flour in an earthen dish In the oyt
If this -four becomes light bro,