Front:
o
O O
1908, WILLIAM H. RAU
KETTERLINUS, PHILA
U. S. S. THORNTON
CHICAGO
Torpedo Boat. Built by William R.Trigg Co., Richmond, Va. Reserve Torpedo Div. Length over all . 175 ft.: Beam.17 ft. .6 in. :
Tonnage. 209 tons; Guns, 3-1 lbs., 3-18 in. tubes. Crew, 5 officers. 27 men. Speed. 24.88 knots.
[OVER]
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NYX
YEAST FOAM
LIGHTNING
BREAD RECIPE For FOUR One-Pou
One Barrel of Flour with this recipe
Makes 312 One-Pound Loaves of Bread
LOAVES OF BREAD
THE FERMENT
Peel one medium large potato. Cut into about four parts. Add
1½ quarts water. Boil until potato is thoroughly done. Strain off
water and save it.
1 quart of the potato water. (If there is not 1 quart of potato water,
add sufficient cold water to make 1 quart.) Add 1 tablespoon sugar,
1 teaspoon salt. Mix well and cool to lukewarm temperature. Place
in 1-quart Mason jar. Leave top off. Break and add 1 cake YEAST
FOAM, stir, and stand in a warn (not hot) place (74-80 degrees)
over night for about 12 hours or over. After ferment has stood about
12 hours, it can be used any time within the next 8 hours.
Ferment should be lukewarm when flour is added. If ferment
is cool, place jar in lukewarm water for about 15 minutes.
Mash potato fine. To the mashed potato add
THE BREAD
When you are ready to make bread, place ferment in bowl. Add
1 tablespoon lard (not melted), 2 tablespoons sugar, 1 teaspoon salt
and 10 cups sifted flour (2 pounds). Mix to a medium stiff dough,
using a large spoon. When mixed, knead for 5 minutes. Place in
greased bowl, cover, and let rise for 45 minutes. Place dough on
moulding board. Fold over five or six times so as to press out gas.
Put back in bowl and let rise 15 minutes. Then mould into 4 loaves.
Let loaves rise to nearly double their size (about 70 to 80 minutes).
Bake in moderate oven for 45 minutes.
TIME REQUIRED
Make ferment, 30 minutes
Ferment develops, 12 hours
Make Bread:
15 minutes
5
80
40
. 10 minutes
Make dough
Knead dough
First rising.
Fold over
Second rising
Make loaves
Loaves rise.
In oven
45
2
Total time to make bread, not including time to make
and develop ferment .
202 minutes
equals 3 hours 22 minutes
If ferment is developed, hot bread or hot rolls can be ready for
the table in 3 hours and 22 minutes.
Ferment can be made when you are cooking your potatoes for
regular meals. If this is done, omit salt from ferment, and if the
potato water is too salty use half plain water and half potato water.
Bread can be started with developed ferment and completed in
the morning or afternoon periods during the time occupied in the
kitchen by other work.
Bread is easily made. Only 5 minutes required for kneading and
this kneading may be omitted if a slightly smaller loaf is satisfactory.
To make rolls, add a little more sugar and shortening when
making dough. For coffee cake also add
If ferment does not show action during or after standing 12
hours, stir it. If it then is not active, do not use it.
eggs.
Manufactured by NORTHWESTERN YEAST CO.,Chicago, IlI
