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

BREADS - WARM AND COLD

 BREAD #3
 

 For the yeast take 1 handful of good rivels, 1 tablespoonful of sugar, 1 tablespoonful of salt, 1 handful of flour, stir in about' 1 pint of lukewarm water. Leave it a day or so in a cool place; then in the evening before you want to bake, take 3 medium-sized potatoes, pare and boil till soft; take out the potatoes, put a small handful of hops in the potato water. Let the hops boil a short time; mash the potatoes, add 1 big spoonful of flour, salt, and sugar; strain the hops and pour the boiling water over the flour and potatoes; then put in water until the whole is lukewarm (it will take about a quart of water), then pour it in your yeast can, stir well together. Let it set over night. In the morning take out about 1 pint of potato beer for the next baking: take the rest of the beer, strain, stir in flour till it stirs nicely; let it stand .till it is light, then put in flour, knead it stiff; let it rise, then put it in pans; let rise till light, then bake in a moderate oven about 1 hour.

Sister G. R. Goughnour, Middlebranch, Ohio.