Excerpt from Pittsburgh Tested Recipes: Prepared by the Ladies of Trinity M. E. Church, Smallman and Twnety-Fifth Streets, 1885
Bread is a necessary article on every table; it is, therefore, important that it should be good. The most luxurious meal will not be a success if the bread is unpalatable.
Every step of the process, from the setting of the sponge to the removal from the oven, should be taken with the greatest care. The flour should be of the best quality, and always sifted, as that gives it additional lightness. The sponge must be kept warm; this may be done in cold weather by setting the vessel containing the sponge in another containing hot water. A stone crock will retain the warmth much better than tin. The oven should be just hot enough to hold the hand in while you can count twenty quickly.
Put one large handful of hops in a bag, boil in three pints of water with six medium-sized pared potatoes; when boiled take the potatoes out and beat until very light; then put them into the hop water again and set on the stove until scalding hot; then put in a crock one pint of flour and one teaspoonful of ginger, and pour potato water gradually over this and beat until cool; then add one cup of yeast. It should be made in the morning and kept in a warm place all day and stirred often; one teacup will bake eight or nine loaves of bread. Keep in a cool place.
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