| 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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