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Ever-Ready Yeast

Instructions

Four good-sized perfect potatoes; pare and grate them quickly. Pour boiling water over the grated potato until it thickens like starch; let cool a few moments; then stir in flour to thicken. When milk warm, put in one or two cakes of dry yeast, previously dissolved in a cup of water; let stand twenty-four hours. Use one pint of this with four pints of water for four loaves of bread. Make the sponge either at bed time, or early in the morning. Will keep in a cool place two weeks.

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Notes

Attributed to Mrs. W. H. E.

Source

Recipes Tried and True (1894).