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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

HOMEMADE YEAST
 

 First make a hop tea, using 1 handful of hops; scald 1 quart of water thoroughly, using the hop tea and sufficient boiling water thoroughly to scald the flour; when this is cool, add 1 cup of dry yeast previously soaked in lukewarm water, place in a warm place to rise, stirring often lightly; when perfectly light, add 1 tablespoonful of ginger, 1 tablespoonful of sugar, 1 teaspoonful of salt, 1 teaspoonful of powdered alum dissolved in warm water; make into a loaf with corn meal. Let rise over night, then pinch off and spread to dry in a cool, airy place.

Sister Catharine Snyder, Robins, Iowa.