Put into an earthen bowl one medium-sized, well-boiled, finely-mashed potato, and pour over it, stirring meanwhile, one pint of liquid, consisting of the water in which the potato was boiled, plus enough boiling water to make a pint. Into this stir one cup of flour, let stand until it cools to 75° F., then add one cup of liquid yeast, stir well, cover, and let stand for six hours, or until light. Then put into it one pint of milk, and flour enough to make a stiff dough, and finish as above.
To one quart of liquid, one-half milk and one-half water, use one cup of yeast. Put in flour enough to make a medium stiff batter. Add to the liquid four level tea-spoonfuls of salt, beat the batter until it seems light, add the yeast, and beat well again. The temperature should be the same as for other bread. Set the sponge out of a draft in a temperature of 75° F. In three hours it should be light and ready to mix up stiff. Let rise again until light, and make into loaves. Let rise another hour, and bake.
Or, it may be made by using equal quantities of yeast and liquid, then proceed as with compressed yeast bread No. 1.
To make rye bread, use one-half rye and one-half white flour, and proceed as for white bread, except add one teaspoonful of sugar for every pint of liquid used.
Pour one cup of boiling milk over two level teaspoon-fuls of salt and one-half cup of granulated cornmeal (either white or yellow meal). Set in a warm place over night. In the morning add one cup of luke-warm water. Stir with a wooden spoon, and add flour until very stiff. Wash the hands, turn the dough onto the floured mould-ing board, and knead in flour until the dough does not adhere to either the hands or the board. Place in a greased bowl, brush the top of the loaf with butter, cover with a clean white cloth, and set in a warm place, Let rise until light (that is, has doubled in size), knead into loaves, let rise again, and bake same as compressed yeast bread.
Make same as white bread, except use one-half white flour and one-half graham flour. To one pint of liquid use one tablespoonful of sugar.
In making either graham or whole-wheat bread, it is better to use at least one-third as much white flour as dark.
Make the same as white bread, except use whole wheat flour and one tablespoonful of sugar to one pint of liquid. In making whole wheat or graham bread, make the dough a little less stiff than white bread dough. Whole wheat and graham require longer baking than white bread, if the loaves are the same size. The loaves may be made smaller and baked in the same length of time.
Use one pint of milk, one cake of compressed yeast, two eggs, and one generous teaspoonful of salt. Mix same as bread, except soft as it can possibly be handled, having first poured the hot milk over the well-beaten eggs, and allowed them to cool. When it has risen about four hours, mix in two generous tablespoonfuls of butter, form into loaves, let rise, and bake. While still hot, cut into three parts lengthwise, butter generously, replace in sections, and serve.