1 1/4 cup smooth mashed potato 1 tablespn. sugar

1 tablespn. loose hops 1 teaspn. salt

3/4 cup of water in which potatoes and hops were boiled, 1 cake of dry yeast dissolved in 1/4 cup of water with a little of the sugar, or, 1/2 cup of hop water and 1/2 cup of liquid yeast.

Tie the hops in a piece of cheese cloth and cook with the well washed but not pared potatoes (the yeast is lighter if the skins are left on); when done, drain and peel potatoes and rub through colander on to the salt and sugar; beat well, pour water on gradually, add yeast, beat, put into a clean glass jar, lay the cover on without fastening down and let stand in a warm room until full of bubbles, no longer; then set in a cold place. When thoroughly cooled, fasten the cover tight and keep in refrigerator.

Use 1/4-1/2 cup of yeast to a pint of liquid, according to the time you wish to give the bread to rise.