Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one pound good potatoes
- one pound of pota- toes
- two quarts of water
- two quarts of warm
- a pint of sweet milk
- two cakes of the breadmaker's yeast
- two cakes of the bread- maker's yeast
- 15 rapidly
Directions
Material required—One pound good potatoes, flour for the batch, and one or two cakes of the Breadmaker’s Yeast.
First Act.—Pare and slice about one pound of pota- toes, boil in two quarts of water, and mash them in the same water. To this add a pint of sweet milk, if you have it; if not, use another quart of water to begin with. While still boiling, stir in enough flour to make a cream-like batter. When cooled down to milk- warmth, stir into it oNE to Two cakes of the Bread- maker’s Yeast, first dissolved in a little cold water. Hollow out a space in your flour, which, if the weather is cool, should be previously warmed in a kneading pan, then pour the whole into it, cover, andsetto rise. This is called setting the yeast. Some breadmakers set their yeast at tea-time, so as to sponge before retiring for the night. Others prefer to set their yeast before going to bed, so as to give the yeast time to rise to three or four times its bulk before morning, and then sponging as soon as ready, and this is ’ best plan.
Second Act.—Dissolve sufficient salt to season your batch (about a tablespoonful) in two quarts of warm (not hot) water; blend this with your yeast, which should be already up to three or four times its bulk. You will now see the advantage of setting your yeast in the hollowed-out space in your flour. Commence combing the mass through your fingers from the outside towards the centre, catching the flour lightly but
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LESSONS IN BREADMAKING. 15
rapidly and evenly with your finger tips, working in only enough to again form a very thickish creamy batter. This is called setting the sponge.
Third Act.—When your sponge is well up, continue the combing process as before, thickening the mass, until when you remove sufficient for each loaf to your moulding board you have an elastic ball of dough, which you lightly and quickly shape and drop deftly into your pans. Don’t fall into the error of dwelling long over each loaf, trying to stuff a lot of flour into it with your fists. When you get it merely stiff enough to mould that is sufficient. Have your oven ready, and as soon as nicely rising, in with it, and bake an hour until done.