| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Qt |
INGREDIENTS
| 1 |
|
Yeast Cake |
| 1/4 |
c |
Lukewarm Water |
| 1/4 |
ts |
Sugar |
| 1 |
tb |
Hop-Flavored Malt Extract |
| 1 |
qt |
Boiling Water |
| 3 |
md |
Potatoes |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
LISA CRAWLEY/TSPN
Dissolve yeast cake in lukewarm water, in which 1/4 ts. sugar has been
dissolved. Set aside.
Add malt extract to boiling water.
Scrub potatoes (do not peel). Cut into sm. pieces and add to boiling
water. Boil 10 min. Add 1/4 c sugar, mash, and strain.
When mixture is lukewarm, add the dissolved yeast cake. Let rise, or
"work," in a warm place for 6 hrs. Pour into Mason jar and store in
refrigerator. Makes 1 qt, approx. Keeps for months. Sufficient for 32
loaves. Colonial Cookbook, 1765.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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