Add one medium-sized mashed boiled potato to the sponge of any of the foregoing receipts. Potato gives a more moist bread, which retains its freshness longer.
RECEIPT FOR ONE LOAF OF BREAD OR ONE PAN OF BISCUITS TO BE MADE IN TWO HOURS
- 1 cupful of scalded milk.
- ¼ cupful of butter.
- 3 yeast cakes.
- 1 tablespoonful of sugar
- ½ teaspoonful of salt.
- White of one egg.
- 3 to 4 cupfuls of flour.
Make a sponge; let it stand in a warm place in a pan of warm water until full of bubbles; then add the flour, knead it for twenty minutes, mold into loaf, and let it rise in the baking-pan until double in size, and bake.
BREAD MADE WITH BAKING-POWDER
Add to four quarts of flour a teaspoonful of salt and six teaspoonfuls of baking-powder. Sift them three times so as to thoroughly mix them, and then add slowly a quart of cold water, or enough to make a dough of the right consistency. Mold it quickly into four loaves, and put at once into a moderate oven for one and a quarter hours.
BREAD MADE OF WHOLE WHEAT FLOUR
Dissolve a yeast cake in two tablespoonfuls of tepid water. Put into a bowl a pint of milk; add to it a pint of boiling water, and let it stand until it is lukewarm; then add the dissolved yeast, a teaspoonful of salt, and enough whole wheat flour to make a thick batter. The batter should drop, but not run off the spoon. Beat this batter with a spoon for fifteen minutes. It becomes quite soft and liquid by beating. Add enough more flour to make a dough; turn it onto the board and knead it a few minutes; return it to pan, and let rise for three hours, or until light. Mold it into small loaves; let it rise again, and bake in moderate oven thirty to forty-five minutes.