Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups of potatoes
- half cup
- 1 tablespoonful su- gar
- 1 pint of yeast
- three cups would be plenty
- 3 cup of sugar to the mashed potatoes
- 1 ounce of salt
- 1 ounce of crisco
- 1 tea- spoonful salt
- 3 loaves bread $0
- three equal-sized loaves
- six loaves of bread
- three easily
- one person
- 7 lbs
- ten loaves
- three medium-sized potatoes in a half-gallon of water till potatoes are soft
- one else
- salt
Directions
the 2 cups of potatoes, a half cup or a cup will be sufficient unless bread is made very often. Proceed in the same way as before; add potato water to potatoes and add nearly the full amount of sugar and salt, even if only a cup is used. Then when lukewarm add to "starter." I have found that if it is not done too often, it will keep the yeast fresh to just stir in 1 tea- spoonful salt and 1 tablespoonful su- gar. That keeps the yeast "working," but I do not do it unless I have plenty of yeast for baking and so do not want to add more potatoes. The secret of this bread is in the yeast, it must be kept fresh and "working" nearly all of the time.
Yeast, as given above $0.0109
2y2 quarts flour 1407
1 R T salt 0016
Fuel, wood, 45 min 0286
Cost of 3 loaves bread $0.1818
Or $0.0602 per 16 oz. loaf.
To make bread. — Add 1 c water to 1 pint of yeast and gradually stir in enough flour to make a batter that will just drop from a spoon. Stir well and set in a moderately warm place to raise until there are many little bub- bles on top of the sponge — about 45 minutes. Then stir 1 c water in sponge, add salt, and enough flour to make a firm dough. Knead well for five minutes and again set aside to raise in a moderately warm place. Leave it until it is light; my method of testing it is to punch my finger in the dough; if it is elastic and starts to fill up the hole made, it is ready to make into loaves. It will take from 45 minutes to an hour to do this. Then make out into three equal-sized loaves and let raise until nearly double the size— about 45 minutes. Bake in a moderate oven 45 minutes. In making six loaves of bread, it would not be necessary to add much more yeast (three cups would be plenty), but add more water. This is good bread, the beauty of it for me is that it takes such a short time to make it — only three or four hours from start to finish, an experienced bread baker can do it in three easily. It must be watched carefully, for it works fast and will not be good if let raise too long. The exact proportions of yeast and water are not so impor- tant as the way it is made. I use wood or kerosene stove in baking. I am not certain of the exact amount of flour used, but it is 2VZ quarts, I think..
This is a tested and tried recipe, as it has been used by one person for 12 or 15 years. — Mrs. Fred Newton, Col- fax, Cal.
White Bread With Soft Flour.
1 Vz cakes of yeast $0.0125
1-3 c sugar 0139
7 lbs. of flour 3941
1 oz. of Crisco 0163
1 oz. salt (4 T) 0032
V2 lb. potatoes 0050
Fir wood, 45 minutes 0408
Ten loaves for 4538
Or 4% cents per loaf.
Recipe for the cheaper grades of white flour, not hard wheat. My flour cost $2.75 per sack.
Cook three medium-sized potatoes in a half-gallon of water till potatoes are soft. Drain off the water into an- other vessel and mash potatoes well. Add 1-3 cup of sugar to the mashed potatoes and stir smooth, then add the potato water and set aside to cool. Soak iy2 cakes yeast in Vz cup of warm water till soft. When potato water is cool add the yeast cakes, stir well and set aside till you are ready to make sponge. I make my potato water while cooking dinner, and leave it till after supper, then add enough flour to make a sponge, stirring and beating well. Then just before retir- ing I put remainder of flour in a dish pan or some large vessel, and add 1 ounce of salt, 1 ounce of Crisco and work salt and Crisco into the flour very thoroughly. Then I add my sponge, which is by that time light. I mix with a spoon until too stiff to work, then use my hands. I make it rather stiff and work it till it runs all together, then take out of pan and work on the board till nice and spongy. Put back in the pan, grease top well and let set till morning. It is then light enough to put out on the board and work good again. It should not have to have any more flour added unless it sticks to the board, which mine seldom does. I then make out into 1-pound loaves and set aside about one hour and it is ready to bake.
Bake 45 minutes in a moderately hot oven, covering with paper to keep from getting too brown. This makes ten 1-pound loaves of delicious bread.
I see many recipes in The Evening Telegram, but none for the cheaper grades of flour. I use the cheaper grades and make just as nice bread as the hard wheat flour, so may be this will help some one else. — Mrs. E. V. Mills, 1527 Center street, Salem, Or.
In regard to the soft flours — Mrs. Rorer says in her New Cook Book:
"With our present system of milling
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