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

BREADS - WARM AND COLD

WHITE BREAD
 

 Pare and cook 3 medium-sized potatoes in 1 quart of water; when soft scald 1 tablespoonful of flour with the potato water; mash the potatoes fine and mix with the scalded flour; when cool, add 1 quart of warm water and 1 cup of home-made yeast (which has been soaked) or 1/4 cake of yeast foam; let stand over night and add 1 quart of sifted flour; let rise and stir down 2 or 3 times; add 2 tablespoonfuls of salt and mix with flour enough to make a stiff dough; let stand in a warm place 1/2 hour, mix down and let rise again; shape into loaves and bake 1 hour in a, moderate oven, Graham bread: Bake same as for white bread except use 1/4 graham flour and add 1 cup of sugar.

Sister Minnie M. Whisler, Udell, Iowa.