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Yeast, potato

Source of Recipe

Unknown


Recipe Introduction

The fermentation period for bread made with dry yeast may be shortened if the followingyeast ferment is first prepared;

List of Ingredients

Boil four large potatoes with 6 ounce teacup full of hops, Tied loosely in a bag. Mash the potatoes in a pan with one tablespoon of salt and four tablespoon of flour. Pour the hop water over and mix well,
When cool add two tablespoons yeast. Place in a quart jar and let rise. Use within 6 hours.
Good for four loaves of bread.


Recipe

Another version; [Womens home companion cook book. 1942]
1/2 cake dry yeast
2 C potato water, lukewarm
1/2 C mashed potatoes
1 1/2 tsp sugar
soften yeast in 1/4 cup of the lukewarm water. Let stand 20-30 minutes, combine with the remaining water, mashed potatoes and sugar. Let stand 1 hour; stir, cover and let stand in a warm place (78 degrees F.) overnight or until bubbly.
Dough;
Above potato yeast ferment
3 T melted shortening
1 1/2 T sugar
2 1/2 tsp salt
6 cups flour
In the morning add shortening, sugar, salt and about 3 cups of the flour. Beat until smooth, Add enough flour to make a stiff dough.
Turn out on a lightly floured board and knead about 10 minutes, until smooth and satiny. cover, let rise about 2 hours, or until doubled. Punch down , fold edges under to center and roll over so the smooth side is on top. cover, let rise 1/2 hour. Make into 2 loaves, 1 pound each. let rise again and bake at 400 degrees 40-45 minutes.