Raised Wheat Bread with Potatoes
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a cup of hop yeast
- one pint of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take one half a cup of hop yeast, or yeast made from turnpike cake will do, also two boiled hot Irish potatoes, mash them, and add to the yeast and potatoes one pint of water.
- Make a sponge of this by beating in sifted flour until it is a soft dough.
- Set it to rise by the stove;
- when it is light, pour the sponge in the bread tray and mould it rather stiff with sifted flour, knead it well and set it to rise again.
- When it is light, work in a little more flour, shape it in loaves in the baking-pans;
- and when light the second time bake it;
- this allows the yeast to lighten or rise once, and the dough or bread to rise twice, making three fermentations the dough undergoes before it is baked into bread.
Plating
Cookware for this recipe
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Saucepan
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Sieve