- 2 cups milk, scalded,
- 2 cups potato water,
- 2 medium potatoes, mashed very fine,
- 1 cake Fleishmann’s compressed yeast in ½ cup luke warm water,
- 1 teaspoonful salt,
- 1 tablespoonful sugar,
- 1 teaspoonful lard.
Add Gold Medal flour until mixture has appearance of cake batter; beat with wooden spoon until very light. Let stand.
Add Gold Medal flour and knead until smooth, brush butter over top of dough, cover and let raise to twice original size.
Mould into loaves and let raise twenty minutes.
Put in very hot oven for ten minutes, then bake in slow oven forty-five minutes.
WHITE BREAD
Quick Method
- 1 quart Gold Medal Flour sifted,
- 1 cup or ½ pint milk or water,
- 1 cake compressed yeast,
- ½ teaspoonful salt,
- 2 teaspoonfuls sugar,
- 1 tablespoonful melted butter.
Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add water, salt, sugar, butter and yeast, mix and knead well, put in a warm place to raise 1½ hours, or until light. Turn out on molding board, knead lightly, shape into loaves, put in well buttered pans, let raise ¾ hour. Bake 45 minutes.
BREAD
Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be 1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour, using more flour if necessary. Soak 1 cake of yeast in a cup of warm water. When this is cold, stir into the mixture already prepared. Let it stand over night, stirring occasionally. Set in a warm place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary ½ teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put to rise and knead lightly the second time; put in pans to rise again. Bake in a moderate oven. This also makes nice light rolls.