To make good bread or rolls, take the potatoes; peel and cut them up, and boil in water enough to cover them; when done, mash them smooth in the water in which they were boiled; when cool, not cold, add the yeast, sugar, lard, and a pint of flour. Mix together lightly until it is of a pasty, sticky consistency; cover and set it in a warm place to rise; it will rise in two or three hours, and should look almost like yeast. Stir into this three pints of flour and, if necessary, a little cold water; the dough should be rather soft, and need not be kneaded more than half an hour. Set in a moderately warm place for four hours; it is now ready to be shaped into loaves and baked; but it is better to push it down from the sides of the bread-pan, and let it rise again and again, until the third time, which is ample. Knead until smooth, and if too soft, add a little more flour. For rolls, roll out and cut into rounds. Use the rolling-pin slightly, batter, and fold. Baking-pans should be well greased.
Salt is always used in bread-making, not only on account of its flavor, which destroys the insipid, raw taste of the flour, but because it makes the dough rise better. It is therefore highly important that it should be of the best quality, as it has an affinity for the kidneys and other organs, and acts upon them powerfully.
As it is the smallest item in the expense of a family, no pains should be spared in procuring the best in market.
American manufacturers have not as yet made a salt free from foreign flavors and suitable to delicate cookery; its peculiar fishy flavor is objectionable, and gives to bread a taste that leads the eater thereof to imagine it had been sliced with a fish-knife.
Most of the leading grocers sell an English salt that is a very valuable assistant in bread-making.