Home Made Bread

New Zealand Listener, Volume 3, Issue 77, 13 December 1940, Page 54

Home Made Bread

Dear Aunt Daisy, I see by your page in " The Listener" of November 1, that a mother of nine children would like a recipe for compressed yeast bread. I would like to help her by giving her my recipe, which has never failed me yet! It has been in my use for four years, and I can rely on it. This bread keeps fresh for some time-if given the chance. Here it is: First, don’t throw your potato water away-put it into a dish and let it stand. Now put eight breakfast cups of flour into a mixing dish, and one dessertspoon of salt. Mix well. Put half a cake of yeast into a cup with one dessertspoon of sugar, and mix until liquid. Pour the top of the potato water into a jug, being careful that the sediment at the bottom does not go in, as this will spoil the bread. Make it lukewarm and mix it into the yeast. Make a well in the centre of the flour; stir in the yeast and potato mixture. If this is not enough, add more lukewarm water until you have a good scone consistency, Knead well (hard kneading is the secret of making this succesfully), put in a warm place, well covered, to rise overnight. Just before going to bed, knead it down again. In the morning, turn it over on to.a floured board, cut into half and knead both pieces well. Put these into tins, let rise in front of the fire for another half hour, and then bake in a moderate oven for about 1 to 114 hours. For the last quarter of an hour hurry the oven up to brown it. If brown bread is required, use 5 cups of white flour arid 3 cups of wholemeal, -‘ Rane" (Collingwood),