Warning

The making of bread is, to a large degree, a chemical operation, and should be carried on with as much accuracy as a chemist would use in his laboratory. The flour should be weighed or measured. The other ingredients should also be weighed or measured accurately.

Temperature is a particularly important factor in making good bread. Do not let sponge or dough get chilled.

When potatoes are used, be sure that they are sound, white and mealy, and in the fall, when the new crop is on the market, be careful that the potatoes are fully ripe. More failures in bread making are due to the use of potatoes which are thought to be ripe, but which are not fully matured, than any other one thing.

In making cake, a difference may be noted if the eggs are large or small, if small use either more eggs or more water or milk.

Recipe For Bread (University Of Nevada Method)

Warm Gold Medal Flour in over.

2 cups milk, scalded,

yeast in 1/2 cup luke warm

2 cups potato water,

water,

2 medium potatoes, mashed very

1 teaspoonful salt,

fine,

1 tablespoonful sugar,

1 cake Fleishmann's compressed

1 teaspoonful lard.

Add Gold Medal flour until mixture has appearance of cake batter; beat with wooden spoon until very light. Let stand.

Add Gold Medal flour and knead until smooth, brush butter over top of dough, cover and let raise to twice original size.

Mould into loaves and let raise twenty minutes.

Put in very hot over for ten minutes, then bake in slow oven forty-five minutes.

White Bread

Quick Method

1 quart Gold Medal Flour sifted,

1/2 teaspoonful salt,

1 cup or 1/2 pint milk or water,

2 teaspoonfuls sugar,

1 cake compressed yeast,

1 tablespoonful melted butter.

Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add water, salt, sugar, butter and yeast, mix and knead well, put in a warm place to raise l1/2 hours, or until light. Turn out on molding board, knead lightly, shape into loaves, put in well buttered pans, let raise3/4 hour. Bake 45 minutes.

Bread

Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be 1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour, using more flour if necessary. Soak 1 cake of yeast in a cup of warm water. When this is cold, stir into the mixture already prepared. Let it stand over night, stirring occasionally. Set in a warm place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary 1/2 teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put to rise and knead lightly the second time; put in pans to rise again. Bake in a moderate oven. This also makes nice light rolls.