Show 11 in 11 n i i n M I I 11 m in 4 II 1 1 i-a-I i u 1111 Fat I n i i H rt h i tA F Farmers and d St k i ii i. i I I I I I I I I I I I I I I I I I I I I I Potato Bread Excellent bread can be made b by using 3 pounds of ot boiled and mashed mashed mashed mash mash- ed potato and 2 4 1 pounds of or good goodbread goodbread goodbread bread flour according to the baking specialists of or the department The bread so compounded has a a rich brown crust and tender and clastic elastic crumb It has an appetizing odor and a very agreeable taste which is preferred by many to that of or 1 bread made wholly from flour When made according to the directions directions directions given ghen below potato bread cont contains con con- t more mineral matter fiber and moisture but otherwise in composition composition com com- position and nutritive value is practically practically the same as ordinary bread Its Higher moisture content helps to keep it fresh several days longer than ordinary bread In localities where ere there is a surplus of potatoes or where the they are very ery cheap potato potato po po- tato bread costs less to make than I flour all bread and in general is a a good way in hi which to utilize cull potatoes in palatable food lood product Even however where the relative market prices of potatoes and flour are such that there is no economy in fn substituting potato for tor flour the Individual flavor or and keeping quality quail ty of potato bread make it desirable desirable desirable desira desira- ble as a n variant in the family diet dieL I been lIeen known ti Potato bread has long to housekeepers but recently there has been a revival of interest in the subject Such bread Is made by mixIng mixing mix mix- ing a larger pr smaller amount of cooked and mashed potato with the flour the recipes housekeepers use varying considerably More recently other ways was of using potatoes in bread making have bave been devised de and the European bread now referred to as potato bread is very cry common commonly 1 made with a so-called so potato flour nour prepared from potatoes using about I 10 parts of ot this with 90 parts of ot wheat flour or a mixture of rye ne and wheat flours As potato flour and dried potato i flakes are not accessible to th the i American housewife the specialists I conducted a series series of or successful experiments experiments experiments ex ex- I in th the use of ot boiled potatoes potatoes pota toes with flour undertaken to find I out the maximum amount mount of or potato which can be used and yield a presentable presentable pre pre- loaf and to provide the housekeeper with carefully tested and standardized recipes which will m lier ie to void avoid failures and to se secure secure se- se cure good results in making making mak mak- ing such bread It was found lound that a mixture of boiled boDed potatoes and wheat flour Dour in inthe inthe the proportions given in the recipe gave a ver very de desirable desirable desira desira- lra ble loaf a trifle smaller than that made from all flour but wholesome and nutritious Figured to a basis of ot equal moisture content the boiled potato would represent 25 per cent and the flour 75 per cent of the mix mix- ture The following method for making potato bread worked out in the bakIng baking baking bak bak- ing laboratory is recommended Potato Straight Breads read Strai ht Dough Method For four pound 1 loaves loa the following following fol fol- lowing Jawing ingredients are required 3 pounds of or boiled and peeled potatoes pota pota- toes 12 2 2 4 1 pounds of good bread sour flour 3 level tablespoonfuls of oC sugar 1 2 1 level leel tablespoonfuls tablespoonfuls- of salt 2 cakes of compressed yeast 4 tablespoonfuls tablespoonfuls table table- spoonfuls of lukewarm water Wash thoroughly and boil in their skins about 12 potatoes o of 01 medium size Cook them until the they are very tender Drain peel and mash them while hot being careful to leave no lumps Allow the mashed potato to cool to 86 degrees F. F or until I lukewarm To 3 pounds 5 solidly packed 2 1 pint pint cupfuls of the I mashed gnashed potato add the yeast which has bas been rubbed smooth in a cup with 3 3 tablespoonfuls of lukewarm water taster To get all the yeast east rinse the cup with the remaining tablespoonful table table- spoonful of water and add this also alsoto alsoto alsoto to the potato Next add the salt the sugar and about 4 ounces of oC the flour 1 scant pint half-pint of or sifted flour Mix thoroughly with the hand band but do not add any more water at this stage Cover Cwt the mixing bowl to avoid the foriE ifon of or a a. crust on top and place out of or the way of drafts to rise where the temperature can not fall below SO 80 degrees F. F or be much higher than 88 degrees F. F Where the bo housewife has no thermometer she he should see that the dough In all the risings Is kept moderately warm but not up to blood heat Any water used In mixing the dough should be moderately warm but by hy byno byno no means hot This sponge if It kept at the proper temperature should after two hours become quite light To this well-risen well sponge which now will be found to be quite soft sort add odd the tho remainder of the flour kneading thoroughly until a smooth and clastic elastic dough has been formed The dough must be very stiff stitt since the boiled po potato to t contains a a. large lars amount of water which causes causes causes' the dough to soften as it rises Do not add water to the dough unless it is absolutely ly necessary to work In lu the flour Dour Set the dough back to rise again temperature at about ES 8 J de degrees degrees grees greos F. F until it has trebled in ill volume which will require another hour or two Then divide till the dough into four approximately equal parts reserving a tiny lump limp wel weighing 2 or 3 ounces f for r an indicator Shape the sample Into a ball and press it Into the bottom of a 3 small tumbler tumbler ler with straight sides The rhe glass should be slightly warmed Note the volume of the ball of or dough in inthe inthe inthe the tumbler and mark th the glass at twice this volume Mold the four fou r portions in into to Jon loaves VES and place in greased pans which have ha been slightly warmed Place the glass containing the indicator besides De- De sides the pans and let lel all rise under under under un un- un- un der proper temperature until the indicator shows that it has doubled in volume then place the loaves in inthe inthe inthe the oven rand and bake in a good steady heat degrees to degrees s F. F for 45 minutes To test oven When When no oven ther is at hand a convenient I test will be to put a teaspoonful of or of flour In an earthen dish in the oven oyen If It this flour becomes light brown evenly throughout in 5 minutes minutes' time the oven is right for bread rid bred baking If IC the flour scorches in that that time I the he oven is too hot |