Show POTATO BREAD j potato bread will not be an infrequent item on the bill of fare this winter if predictions printed in other calums of this paper come true the following are therefore timely potato bread is appetizing and its nutritive values is practically the same as bread for for four 1 pound loaves dough method the gradients are required three pounds of boiled and peeled po 1 2 14 1 4 pounds of good bread flour 3 level tablespoon 1 fuls 0 of f sugar 1 12 1 2 level tablespoonfuls of sale 2 cakes of compressed yeast 4 tablespoon fuls of lukewarm water 1 wash thoroughly and boil in their skins about twelve potatoes of medium size cook them until they are very tender drain peel pee I 1 and mash them while hot being careful not to leave any lumps allow mashed potato to cool until lukewarm to three I 1 j pounds five solidly packed 12 1 2 j pint cupfuls of mashed potato add the yeast which has been rubbed smooth in a cup with I 1 three tablespoonfuls of lukewarm water to get all the yeast rinse the cup with the remaining tablespoonful of water and add this also to the potato next add the salt the sugar bout four ounces of the flour one me scant 12 1 2 pin t of gifted floi ir mix well with the land hand but do not add any more water at chis is stage I 1 cover the mixing bowl ani race in a moderately warm race 1111 ce but not up to blood beati th s sponge if kept at the prop er temperature should fitter two hours become nuite lih to this well riser risen spon sponge ye add flip re mf idar of the flour lm endina na antil a SM smooth jtb and el elastic a tic doti dona h ITS formed do not add water to tn the dough unless it is is necessary to work in iii the floar set the dough hick n il it ITS grebl d in i N size which v ill H remire another hour or two tn when this has bee been n done divide the dough into four equal parts mold into loaves loave and place mace in greased nans when the molds have doubled in volume place in the oven and bake in a good steady heat beat to degrees F for forty five minutes minute i |