The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1922-04-29

Be sure all ingredients are at hand
and measure accurately and mix thor
oughly.
Recipe.
/ potato.
21-2 cups boiling water
tablespoons lard.
tablespoons sugar.
l tablespoon salt.
1-2 yeast cake (compressed).
1-2 cup luke warm water.
cups sifted flour.
Utensils.
A stew pan. sieve, small mixing
bowl, large mixing bowl, a bread bowl
or big dish pan kept for the purpose
or bread mixer. cover for bowl or
pan, square of cloth kept for a bread
cloth, ? brick-shaped bread pans for
baking, molding board, measuring cup.
tablespoon, big kitchen spoon.
Method.
Wash potato carefully but do not
pare. Cut in slices and put in stew
pan with boiling water. Cook until po-
tato Is tender. Pour the whole into
sieve placed over a bowl. Rub potato
through sieve.
Sift ! cup Of flour into a mixing
bowl. Beat the scalding potato mix
ture into the flour. Let cool to luke
warm temperature and add the yeast
cake dissolved in lukewarm water.
Mix thoroughly, cover with a big
plate and put in warm place to stand
over night
In the morning put five cups OF flour
in the bread bowl or pan. With a big
spoon work the flour up the sides of
the pan IN such way that the pan is
lined with, flour. Mix sugar and salt
and soften lard. Add these to the yeast
mixture, ...
The yeast should be light and foamy
in the morning. Beating the sugar, salt
and lard into 1t will break the light
ness. Pour the yeast mixture into the
flour lined bread pan and with a big
spoon beat the flour evenly into the
yeast.
When the mixture becoYes too stiff
to work with the spoon, mix with your
hands. Knead in all the flour in the
pan. Then turn onto a Toured mold
ing board and knead until the dough
Is smooth and springy to touch. There
should be little bubbles just under the
surface of the dough and when the
dough 10 folded over and pressed with
the palms of the hands 1t should snap
or crack slightly.
1t will take about half an hour to
knead the dough thoroughly. Return to
the pan, cover with cloth and then
with a big cover and put in a warm
place to rise. Let rise to- double the
bulk Of tho dough. The temperature
should be about 20 degrees Fahrenheit.
1t will take about an hour and
half for the dough to rise. When light
cut off enough dough to make loaf
OF bread. In this recipe divided It in
half.
work into shape that will half fill
the pan in which the bread 10 to be
baked Cover with O cloth and let
rise again to double, its bulk. Bake in
hot oven. The loaf should continue ris-
ing for the first fifteen minutes after
being put in the oven. should brown
during the next thirty and finish bak-
ing In the next fifteen. The heat should
be reduced during the last fifteen min
utes. AS soon as bread Is taken from
the oven 1t should be removed from the
pans and put on a wire rack to cool. If
a flaky, crisp crust Is desired, rub with
melted butter.
Flour known as pastry" should
never be used for bread making.
Yeast should be kept in tempera-
ture never lower than sixty degrees.
Bread that has been chilled in the
making is never as light.
Bread put into too hot a place dur
ing the last rising will have a heavy
streak near the bottom. 1
If dough rises too long the bread
will be. full Of large holes when baked
and If it doesn't rise long enough 1T
will be heavy and dark looking.