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 1906 COOKBOOKBREADS, PAGE 2 >  Sponge for Light Yeast >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

SPONGE FOR LIGHT YEAST
 

 Take 12 good-sized potatoes and boil in 1 gallon of water; have 1 cup of sugar and 1 cup of flour mixed in a 2-gallon jar; pour over this the potato water boiling hot, then whip the potatoes and put them in when lukewarm, put in 1 cup of yeast and let it rise till next day. For bread: To 3 pints of flour, add 1 tablespoonful of sugar, 2 tablespoonfuls of lard or butter, 1 teaspoonful of salt, 1 egg, enough of the sponge to make a soft dough, work 20 minutes and make into rolls or loaves. Let rise 1 1/2 hours, and bake.

Sister D. S. Thomas, Bridgewater, Va.
 
 

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