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AUNT SARAH'S WHITE BREAD AND ROLLS

(German) - (Pennsylvania Germans)







1 quart potato water.
1 mashed potato.
1 tablespoonful butter or lard.
1 tablespoonful sugar.
1 Fleischman yeast cake, or 1 cup good yeast.
1/2 tablespoonful salt.
Flour to stiffen (about three quarts).
At 9 o'clock in the evening put in a large bowl the mashed potato, the
quart of luke-warm potato water (water in which potatoes were boiled
for dinner), butter or sweet lard, sugar, salt, and mix with flour
into a batter, to which add the Fleischman's or any good yeast cake,
dissolved in a little luke-warm water. Beat well and stir in flour
until quite stiff, turn out on a well-floured bake-board and knead
well about 25 minutes, until the dough is smooth, fine-grained and
elastic, and does not stick lo the bake-board or hands. Chop a knife
through the dough several times; knead and chop again. This makes the
bread finer and closer-grained, or, so Aunt Sarah thought. Knead in
all the flour necessary when first mixing the bread. When sufficiently
kneaded, form into a large, round ball of dough, rub all over with
soft lard, or butter, to prevent forming a crust on top and keep from
sticking to bowl, and set to rise, closely-covered with a cloth and
blanket, in a warm place until morning. In the morning the bread
should be very light, doubled in quantity. Take out enough dough for
an ordinary loaf, separate this into three parts, roll each piece with
the hand on the bake-board into long, narrow pieces. Pinch the three
pieces together at one end and braid, or plait, into a narrow loaf.
Brush over top with melted butter; set to rise in a warm place in a
bread pan, closely-covered, until it doubles in size--or, if
preferred, mold into ordinary-shaped loaves, and let rise until
doubled in size, when bake in a moderately-hot oven with steady heat.
Frequently, when the "Twist" loaves of bread were quite light and
ready to be placed in the oven, Aunt Sarah brushed the tops with yolk
of egg, or a little milk, then strewed "Poppy Seeds" thickly over. The
poppy seeds give an agreeable flavor to the crust of the bread.











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