Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one pint of the yeast
- half pound of white flour
- one teaspoonful of baking powder
- a pint of boiling water
- a quart of cold water
- a pinch of soda may be put in when first stirred
- a pinch of salt
- a pint of milk
- a pound of white flour
- a small teaspoonful of breadmaker's baking powder
- twelve medium-sized potatoes
- three heaped tablespoonfuls of flour
- two each of sugar
- 19 boiling water
- two cakes of breadmaker's yeast dis- solved in a little water
- three parts of brown
- salt
Directions
Pare twelve medium-sized potatoes and put them in a kettle to boil. While they are boiling put in a pan three heaped tablespoonfuls of flour, two each of sugar and salt. Pour slowly over these a pint of boiling water, stirring constantly to free from lumps. When soft, mash the potatoes and add to the contents of the pan. Now pour in a quart of cold water and one of
LESSONS IN BREADMAKING. 19
boiling water. Set aside till cool enough to be milk warm. Stir in two cakes of Breadmaker’s Yeast dis- solved in a little water. Keep warm till a foam rises over the top, when it is ready for use. For each loaf of the bread take one pint of the yeast, no other wetting being required. Make a hole in the centre of a pan of flour, pour in the yeast and stir it thick as possible, cover and set in a warm place to rise, which will be in about two hours—sometimes lest—now mix into loaves, let it rise again, and bake from a half to three-quarters of anhour. A great advantage of this bread is, it is so quickly made. If the yeast should become a little sour, a pinch of soda may be put in when first stirred for bread.
PLAIN BREAD (WITH BAKING POWDER).
Half pound of white flour, one teaspoonful of baking powder, a pinch of salt, half a pint of milk or water. The simplest way of making bread in small quantities is as follows: Take half a pound of white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful of Breadmaker’s Baking Powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone; knead it as quickly as possible, and put immediately into a very hot oven; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. We generally knead ours into the desired shape, but they can be baked in tins if preferred. For brown bread we use three parts of brown and one of white flour, and a little extra baking powder; also add- ing a little more water, if necessary, to mix it.