Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls salt
- one pint of boiling water
- one quart boiling
- one pint makes one loaf of bread
- a pint of boiling water
- a pint of milk
- two yeast cakes in a little water to soak
- twelve large potatoes
- one teacupful of coarse flour
- two-thirds full of flour
- three good sized loaves
Directions
As early as possible in the morning put two yeast cakes in a little water to soak. Take two tablespoonfuls salt, two of sugar and three of flour, put in a basin and pour over it one pint of boiling water; when cool enough, put in the soaked yeast cakes and let it rise until noon. Boil twelve large potatoes, mash fine and rub through a colander ; pour over them one quart boiling, and one of cold water ; when lukewarm, add the prepared yeast and let stand over night ; afterwards cover tightly and keep in a cool place. One pint makes one loaf of bread. Mix hard as other bread and put in tins ; let rise only once ; mold well.
This method obviates starting the bread over night, for in using the yeast for the only moistening, in two hours from the moulding the bread is ready for the table. It will be found especially convenient for fresh rolls.
To make a nice shape after it is ready for the tins, melt butter and grease the loaf all over, which will prevent its cracking open. [Never grease bread tins.] It should be pressed fiat into the pans, that it may rise as much at the sides as in the center, then it will bake easily ; much always depends upon the baking, and it should be given the closest attention.
MOTHER'S BREAD. .
In the morning take a quart bowl that is sweet and clean, put in an
even teaspoonful of salt, sugar, soda and ginger, one teacupful of coarse flour. Turn boiling water on and stir until a thick batter is made ; then cover and set back until they become lukewarm ; now look at them ; if they have become set, like pudding, add a little warm water and stir until thin ; put in a good warm place, and keep warm until they fiH the
SAL T RISING BREAD. 383
bowl full. The yeast or risings are now ready for use, and there will be enough to bake with three times.
Early in the morning get the bread pan and fill two-thirds full of flour, well sifted ; make a hollow in the center, throw in a small table- spoonful of salt. Pour in a pint of boiling water, stirring it into the flour; then half a pint of milk ; add hot water enough to make a pint, then another pint of water, the right temperature to make the sponge cool enough to not scald and kill the life of the yeast and yet leave it real warm ; now stir in one-third of your yeast ; cover with drj' flour ; then cover with your bread board or another pan and let rise ; mold into loaves ; let rise again and bake in a brisk oven. The quicker bread bakes and not burn, the nicer the flavor. This amount will make three good sized loaves. If the oven is just the right heat when it goes in, it will bake in twenty minutes. If it has to stay in over thirty minutes it will lose its best flavor. Be sure and bake a nice brown.