This is made like bread made with home-brewed yeast, except that you may put in almost any quantity of the potato yeast without injury. Those who use potato yeast like it much better than any other. The only objection to it is, that in summer it must be made often, as it will not keep sweet long. But it is very easily renewed. The chief advantage is, that it rises quick, and never gives the sharp and peculiar taste so often imparted to bread and cake by all yeast made with hops.
Potato Bread.
Rub a dozen peeled and boiled potatoes through a very coarse sieve, and mix with them twice the quantity of flour, mixing very thoroughly. Put in a coffee-cup full of home-brewed, or of potato yeast, or half as much of distillery yeast, also a teaspoonful of salt. Add whatever water may be needed to make a dough as stiff as for common flour bread.
An ounce or two of butter rubbed into the flour, and an egg beat and put into the yeast, and you can have fine rolls, or warm cakes for breakfast.
This kind of bread is very moist, and keeps well.
Cream Tartar Bread.
Three pints of dried flour, measured after sifting.
Two cups of milk.
Half a teaspoonful of salt.
One teaspoonful of soda (Super Carbonate).