SPONGE FOR BREAD
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Boil one potato and mash/cream it fine.
Add the yeast and enough flour from your 2 quarts to make a batter.
Set in a warm place to rise (at about 3:00 PM in winter).
At about 9:00 or 10:00 PM, mix the sponge into the rest of the 2 quarts of flour, reserving 0.5 pint of flour to knead into the dough.
In the morning, knead the dough well and put it in a warm place to rise.
Shape into rolls or loaf bread and bake for about 1 hour at 375 degrees Fahrenheit to have ready for breakfast.
Original recipe, verbatim
SPONGE FOR BREAD.
A Typical Virginia Receipt.
Contributed by Sarah Young, Mrs. R. H. Maury's Cook.
Richmond, Va.
Boil I potato and cream it tine. Add to that (if yon make 2 qts.
of flour) 2 tablespoons of yeast, and take some of the 2 qts. sufficient
to make a batter. In winter make up batter at about three o'clock,
and set in warm place to rise. Then about nine or ten o'clock at night
mix it well into the rest of the 2 qts., reserving 3^ pt. of 2 qts.
of flour to knead in the dough. In the morning knead dough well,
and put in warm place to rise. It takes about one hour to bake to have ready
for breakfast, either made off into rolls or loaf bread.
Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.