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BREADS

To Make Liquid Yeast

USE two cups of flour and blend with a little cold water until smooth, then pour over

this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes, one half cup of salt and one half cup of sugar. Let this liquid cool until it is lukewarm and add two dry yeast cakes that have been soaked previously for a few minutes in tepid water. Then put this mixture in a warm (not hot) place, well covered, for a few hours. Use a vessel sufficiently large to allow the liquid to rise.

The liquid referred to above could be used four or five hours after making, but to get the best results it should be allowed to stand overnight, or about twelve hours, before using it. It will keep for two weeks in a moderately cool place.

Above quantity of liquid yeast is sufficient to make ten or twelve large loaves of delicious home-made bread.

To Make Two Loaves of Bread, Using Liquid Yeast

WARM two quarts of flour, and knead in two pints of liquid yeast. Mix well, turn

out on bake board and knead again for a minute or two, or until smooth and even. Cover and set in a moderately warm place (away from draughts) until the bulk has about doubled. If the liquid yeast has stood overnight, the bread sponge should rise enough in one hour and a half, or very little more. ‘Then knead again and divide into two loaves. Put loaves into greased pans, and cover and set to rise again until bulk is double in size, which will probably be in about one hour. Supposing the liquid yeast is made at noon and it is desired to set bread at night, follow the same directions, except that the dough should not be divided into loaves until following morning, thus giving it more time to rise.

If liquid yeast is made the day before, the bread can be set in the morning and baked before noon. One quart of flour and one pint of liquid yeast will make a good-sized loaf. If dough is too dry, add a little more liquid yeast, or if too moist, add a little more flour, so that it will not stick to pans or board.

White Bread (Sponge Method)

ONE cake compressed yeast, 1144 quarts luke-warm water, 2 tablespoonfuls sugar, 4% quarts sifted flour, 2 tablespoonfuls lard or butter, melted, 1 tablespoonful salt.

Dissolve the yeast and sugar in one quart of the lukewarm water, and add one and a half quarts of sifted flour, or sufficient to make an ordinary sponge. Beat well. Cover and set aside to rise for about one and one-half hours in a warm place.

When well risen add the pint of luke-warm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; place in greased bowl. Cover and let rise from one and one-half to two hours.

When light, mould into loaves and place in well-greased baking pans, cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat of the oven after first ten minutes. |

This recipe makes four large loaves.

The whole process takes from five and one-half to six hours, and if followed closely will produce excellent results.

If a richer loaf is desired, use milk in place of all or part of the water.

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