Mrs. Brastow’s Rules for Bread Making

The first step towards good bread is to have good yeast. This should be made the day before making bread. Take three medium-sized potatoes, (more if small), pare them and put into just enough boiling water to have a cupful left when the potatoes are soft. Put into a large bowl two tablespoons of sifted flour, and pour over this the boiling water from the potatoes, stirring until smooth. Mash the potatoes, add a tablespoon of sugar and half a teaspoon of salt, with enough hot water to make it thin enough to pour. When cool add one-third of a yeast cake, previously soaked half an hour in tepid water; mix thoroughly, and place back of the stove, covered tightly.

When light strain into an earthen dish of sifted flour. (Do not mix bread in tin.) Add a little salt and stir with a spoon, enough milk to make a soft but not sticky dough. Then turn out on the moulding board well floured, and knead until it swells under the hands and will not stick. Put back in the dish and cover with tin and a thick cloth above. Place to rise near the stove, but not near enough to become hot. Two or three hours should be sufficient to make this light; therefore bread should not be mixed at night.

When light place again on the board with flour except a very light rubbing over the board. Knead thoroughly until the bubbles are all out. If a person has not strength for kneading repeated cutting with a knife will do. Make up into loaves and do not crowd in the pans. Set to rise again. Do not let it rise too long. If by any inattention it should stand until too light, turn out and knead again, and again allow to rise a short time.

Many people think when bread has risen too long it is necessary to add soda. I would suggest that excessive kneading will obviate that necessity. If biscuits are wanted, take out part of the dough before putting in the pans. work into this a tablespoon of butter, without flour if possible; roll out, cut into shape, and place in pan. This will take longer to rise than the loaves. Bread should be baked in a rather quick oven, and covered with paper, (not newspaper), if browning too soon. It should be thoroughly baked through, but not left in the oven to dry. Turn out of the pans at once and wrap in a clean, thick cloth till cool.