THE MANITOBA HEALTH COOK BOOK

Home Made Yeast

1 qt. potatoes 1 c¢. flour 4 c sugar
3 qts. boiling water 2 1. salt 2 yeast cakes

Pare and boil potatoes until tender. Drain reserving the water
(stock). Press potatoes through a strainer. Mix dry ingredients,

scald with stock and beat until smooth. Add remaining stock and
potato. When lukewarm add yeast cakes dissolved in | c. luke-
warm water. Keep warm until light and foamy. Then bottle and
put in a cool place. Stir each time before using.

Liquid Yeast

2 c. sifted flour 2 Royal veast cakes i, ¢
4 ¢. mashed potato 16 c. boiling water 14 ¢. salt
Cold water

Put flour in a 2 gallon crock. Mix with cold water until a
smooth paste is formed. Add boiling water, mashed potato, sugar,
and salt. Cool until lukewarm. Add yeast cakes dissolved in
warm water. Let stand over night in a warm place. Use 7 c.
yeast mixture to 14 or 15.c. flour when baking. This amount makes
6 loaves of bread. Yeast may be stored ina cool place until needed.

White Bread

14% yeast cakes Flour Y, ¢c w-sugar
', c. melted shortening 1 c. lukewarm water 2 T. salt
2 qts. lukewarm water

Dissolve yeast cake (Royal or Eclipse) in | c. lukewarm water
and soak 30 minutes. Melt shortening, add to 2 qts. lukewarm
water and add sufficient flour to make a soft sponge. Add sugar,
yeast and put away to rise over night, wrapped in a blanket to
keep warm.

In the morning add salt and enough flour so that it does not
stick to the hands. Knead well but slowly and gently as rough
handling spoils texture of bread. Place in a warm place and let
rise until twice in bulk. Knead down and let rise again. Shape
into loaves and let rise until twice its size in pans. Bake in mode-
rate oven | to |'4 hours.

(Do not work dough too much as it is better to underwork
than to over work. Do not let it rise too much in dough or it will
be slow in pans. Mix the dough soft. It is enough flour when it
ceases to stick to fingers. Knead dough thoroughly; it improves
the texture and makes the bread stand up better. )

Whole Wheat Bread

Use the white bread recipe except substitute whole wheat or
Graham flour for white flour. It is also advisable to use slightly
more yeast. If desired molasses can be used instead of sugar.

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