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

BREADS - WARM AND COLD

BREAD (2 recipes)

Bread #1

Put the flour in a warm, dry place in an open pan to dry thoroughly before using. Take 1 quart of warm water, 1 small teacupful of yeast, flour enough to make a stiff batter; let rise over night in a warm place in the warmest weather. Let rise about 3 hours; then add flour enough to knead without sticking to the pan, knead 1/2 hour; set to rise again, when risen sufficiently, knead, 10 minutes without, using more flour; mold into loaves; set to rise, and bake 1 hour.

Sister Amy Roop, Westminster, Md.
 

Bread #2

Take 6 potatoes, boil and mash fine, add 1 teaspoonful of salt, 1/2 cup of sugar, boiling water enough to make 3 quarts of sponge; stir in flour until thick; when cold add yeast; let it rise till morning, then add flour to stiffen, work smooth, let rise, work down, then mold into pans, and when light bake in a moderate oven.

Sister Perry Broadwater, Lonaconing, Md.