Raised Wheat Bread with Potatoes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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.