Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKBREADS, PAGE 2 >  To Make Bread with Spook Yeast >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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



 Spook yeast is a liquid, and what we like about it is that it takes less time and trouble than other kinds of bread. After the yeast is started some should be saved from one baking, to bake with the next time, by sealing it up in a fruit jar. To make it, take 1 cake of yeast foam and soak in 1 cup of warm, unsalted potato beer; add 1 tablespoonful of sugar, and set in a very warm place, just warm enough that it does not scald. Stir now and then, and if it does not foam inside of 5, hours, it is very likely no good, and should be started again with new yeast. In about 24 hours it will be ready to use. Strain out the corn meal, and at noon add 3 cups of potato beer, and 1 teaspoonful of sugar to each cup of beer that is added. Stir off and on, and see that it foams. Let it stand till evening, and just before going to bed, mix up the bread. Take 3 cups of water, or less if less bread is wanted and more for more bread, 1 tablespoonful each of lard and salt, 3 cups of the yeast (seal up the remaining cup and set in the cellar, or some other cool place) and flour enough to make stiff, but not quite as stiff as other bread dough. Put all together and knead well. Let it rise over night. Make into loaves the first thing in the morning, the earlier the better. Let it rise 3 or 4 hours, or until very light, and bake 1 hour. This makes 5 loaves of bread. This kind of bread will stand more rising than other bread. The second time you bake, open 'the jar of yeast, and put in potato beer as before.

Sister Olive M. Heckman, Polo, Ill.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters