Bread Sponge (Potato)
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Bread Sponge (Potato).
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6 potatoes, boiled and mashed fine while hot.
6 tablespoonfuls baker's yeast.
2 tablespoonfuls white sugar.
2 tablespoonfuls lard.
1 tablespoonful soda.
1 quart warm - not hot - water.
3 cups flour.
Mash the potatoes, and work in the lard and sugar. Stir to a cream, mixing in gradually a quart of the water in which the potatoes were boiled, which should have been poured out to cool down to blood warmth. Beat in the flour, already wet up with a little potato-water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place.
-----------
Bread Sponge (Potato).
---
6 potatoes, boiled and mashed fine while hot.
6 tablespoonfuls baker's yeast.
2 tablespoonfuls white sugar.
2 tablespoonfuls lard.
1 tablespoonful soda.
1 quart warm - not hot - water.
3 cups flour.
Mash the potatoes, and work in the lard and sugar. Stir to a cream, mixing in gradually a quart of the water in which the potatoes were boiled, which should have been poured out to cool down to blood warmth. Beat in the flour, already wet up with a little potato-water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place.
