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Classic
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page 12
cup of flour, and pour over it the boiling water from the potatoes; stir
thoroughly and when cool add a pint of tepid water, flour enough to make a thin
batter, and a cup of yeast. This sponge makes very moist bread.
BREAD SPONGE.
Six potatoes boiled and mashed while hot, two table-spoons of white sugar, two
of butter, one quart tepid water; into this stir three cups of flour; beat to a
smooth batter, add six table-spoons of the yeast, set over night, and, in the
morning, knead in sufficient flourto make a stiff, spongy dough; knead
vigorously for fifteen minutes, set away to rise, and, when light, knead for ten
minutes, mold out into moderate-sized loaves, and let rise until they are like
delicate or light sponge-cake.--Mrs. George H. Rust, Minneapolis, Minn.
BREAD SPONGE AND BREAD.
Five pints of warm water, five quarts of sifted flour, one coffee-cup of yeast;
mix in a two-gallon stone jar, cover closely, and set in a large tin pan, so
that if the sponge rises over the top of the jar, the drippings may fall into
the pan. Set to rise the evening before baking. In winter be careful to set in a
warm place. In the morning sift six quarts of flour into a pail, pour the sponge
into the bread-pan or bowl, add two table-spoons of salt, then the flour
gradually; mix and knead well, using up nearly all the flour. This first
kneading is the most important, and should occupy at least twenty minutes. Make
the bread in one large loaf, set away in a warm place, and cover with a cloth.
It ought to rise in half and hour; when it should be kneaded thoroughly again
for ten minutes. Then take enough dough for three good-sized loaves (a quart
bowl of dough to each), give five minutes kneading to each loaf, and place to
rise in a dripping-pan well greased with lard. The loaves will be light in five
or ten minutes; and will bake in a properly heated oven in half an hour. Make a
well in the center or the remaining dough and into it put one-half tea-cup of
white sugar, one tea-cup of lard, and two eggs, which mix thoroughly with the
dough, knead into one large loaf, set in a warm place about fifteen minutes to
rise, and, when light, knead five minutes and let rise again for
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