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 |
| Salt | 1 tsp (6g) | 0 |
| Hop | 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
- a cup of home- made hop
- one cake of the breadmaker's yeast
- three first prizes
- four nice sized potatoes at noon
- half cakes of the breadmaker's yeast
- seven loaves
- two cakes breadmaker's yeast to about four loaves
- four loaves
- salt
Directions
“ rst.—At night, before going to bed, take warm water and salt for the batch, stir in flour to make a paste, dissolve and add one cake of the Breadmaker’s Yeast, set in a warm place, and let it rise till morning.
‘‘and.—In the morning take milk-whey, hollow out a space in the flour, which should be warm if the weather is cold, and pour it in while quite warm, mix in sufficient flour to make a stiff paste, and then mix in the sponge already risen. Let all stand until it rises, after kneading it twenty-five minutes working into it enough flour to make it stiff enough for loaves, then let it rise. Now knead into ioaves and put into dishes. Let rise again until ready to go into the oven.
‘ 3rd,—_Bake moderately one hour.”
BREAD—THREE FIRST PRIZES.
How Mrs. J. Breuts, of Ringwood, Ont., took three first prizes for bread, viz., at Pickering, Markham and Scarboro’ township fairs. She says:
“In the first place I- boil three or four nice sized potatoes at noon, have sufficient flour in a crock—say
LESSONS IN BREADMAKING. 17
a saucerful—which I scald with the potato water. If too thick add more water to make a nice thin batter, of course using the potatoes after mashing them very fine. When milk-warm I add one and a half cakes of the Breadmaker’s Yeast, which is enough for six or seven loaves. When it is well risen, and before retiring for the night, I take half as much warm water as I intend using for the batch, adding flour to make a batter. With this I blend the already fermented yeast, and beat all thoroughly with a wooden spoon for twenty minutes. This I consider is a very particular point in baking.
“Secondly: In the morning, when light enough, I add the balance of the warm water, in which I first dissolve about halfateacupful of salt. I beat and knead this about an hour, adding very much flour, which I stir in quickly, kneading well while adding the flour.
“Thirdly: When nice and light I mould into pans. Care must be taken not to mould the loaves too large, as it cannot prove (or rise) properly if too large. When nice and light I have the oven hot enough so that I can hold my hand in it while I count twenty. Then keep it at a regular heat until done—about one hour and ten minutes.” |
The sponge is made over night in the centre of a pan of flour, with milk and warm water and a cup of home- made hop and potato yeast or two cakes Breadmaker’s Yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-dot mixed and ‘neaded for half an hour, adding flour to make a stiff dough, and left to rise in a mass. It is then-made into small loaves, being kneaded
18 THE BREADMAKER’S COOKING LESSONS,
with as little flour as possible, and put in pans to rise the second time, all the while keeping moderately warm and when light bake in a moderately hot oven. The
important part of said recipe is the beating of the sponge fifteen minutes, as given.