The Garden Island
Lihue, Hawaii
01 Jan 1918, Tue • Page 3
WAR BREADS. Mrs. Russell. (Reprinted by request.)
Sweet Potato Bread. For 3 loaves, take two good-sized sweet potatoes equivalent
to one pound, boil and mash; add enough water to make up 3 cups full; mix with one
cup potato yeast; add 6 cups flour and 3 teaspoons salt. Mix at night and cover, and
make up into loaves early in the morning. Raise again for an hour and bake.
The potato mixture should be cool before the yeast is added. .
Irish Potato Bread. Make in the same way as the sweet potato bread,
adding 3 tablespoons sugar.
Rice Bread. For 3 loaves, take 3 tablespoons uncooked rice, boiled in 3 cups water
till soft. When cool, mash together; add enough water to make up 3 cups full; mix
with 1 cup potato yeast; .add 6 cups flour, with 3 tablespoons sugar and 3 teaspoons salt.
Proceed as in Sweet Potato Bread.
Graham Bread. To make 3 loaves, take 4 cups white flour; sift with 3 teaspoons salt,
3 tablespoons sugar, and 5 cups Graham flour. Add 1 cup potato yeast and 2 cups liquid
(milk or water) Proceed as in Sweet Potato Broad above.