BREAD. SSS 



when they begin to knead it The author does not think it amiss in any kind 

 of bread. 



Vienna Yeast, or the Best Yeast Known. — A writer, in describ- 

 ing how the compressed, or Vienna, yeast is made, first says: " Vienna bread is 

 the best in the world. It owes its superiority to the yeast used, which is pre- 

 pared in the following manner: Indian corn, barley and rye (all sprouting) are 

 powdered and mixed, and then macerated in water at a temperature of from 

 149 to 167° Fah. Saccharification (production of sugar) takes place in a few 

 hours, when the liquor is racked off and allowed to clear, the fermentation is 

 set up by the help of a minute quantity of any ordinary yeast. Carbonic acid 

 is disengaged during the process with so much rapidity that the globules of 

 yeast are thrown up by the gas and remain floating on the surface, where they 

 form a thick scum. The latter is carefully removed and constitutes the beat 

 and purest yeast, which, when drained and compressed, can be kept from 8 to 

 15 days, according to the season." 



Remarks. — Although but very few people may engage in the manufacture 

 of compressed yeast, yet it is a satisfaction to almost every one to know how it 

 is done. 



Potato Bread.— Boil 6 or 8 good sized potatoes, mash fine while hot, 

 then add 1 qt. sweet milk, J^ cup of white sugar, a good pinch of salt, 3^ of a 

 cup of good yeast; have ready a pan of sifted flour, make a hole in the middle, 

 stir in the ingredients; do this about 6 o'clock, and if it gets light before you 

 retire at night, stir it down, sprinkle flour over the top and let it stand imtil 

 morning, then mix it down again, and when light the third time, knead into 

 loaves. Try this, and if your yeast is good you will never have poor bread.— 

 Mrs. S. T. Dolph, McBnde, Mich. 



Remarks. — It will not be amiss to say here, that new potatoes are of no 

 value in bread making. Only those that are fully ripe can be used. 



About Setting Sponge Over Night.— It will be observed that Uhe 

 above recipe for potato bread, as well as most of the following ones, contrary 

 to the instructions of the first recipe, directs to set the sponge over night ; but 

 those who may use them, must act upon their own judgment as to doing so, or 

 in beginning in the morning, depending upon its being cold winter weather, 

 warmth of the room, etc. ; and also depending upon whether they can give it 

 their watchful care during the day, or until the sponge is risen and the whole 

 process completed and the bread baked, thus avoiding all possibility of souring, 

 as it often does if set over night; for, although to a certain extent, by the use of 

 soda, this condition is corrected, yet, after once souring, the bread will never be 

 as good as if kneaded and baked at just the right time, i. e., as soon as light in 

 each process, not having stood to overwork in either case. 



Hop Yeast Potato Bread.— Another lady writer says: " I would like 

 some of the ladies to try my way of making hop yeast bread. Set a sponge at 

 night and be sure to put in a dozen good-sized potatoes. In the morning put 

 half a tea-spoonful of grated alum in half a tea-cupful of water and add to the 

 sponge. Mix quite hard in the pan and let stand till light; then mix down in 



