Recipe(tried): Hop Starter and Everyday White Bread

Hop Starter and Everyday White Bread

1 quart loose hops*
3 cups water
3 medium size baked potatoes
1/2 cup yellow corn meal
3 tablespoons sugar
2 teaspoons salt

1. Bring 3 cups water to rolling boil. Steep hops in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. Peel baked potatoes and put through fine sieve or food mill. Scald 1/2 cup yellow corn meal in 1 cup of the liquid just until it thickens, stirring constantly to prevent lumps. Combine all ingredients in large mixing bowl (do not use metal or plastic). When the mixture has cooled to just warm cover with cheesecloth and set in warm place (80 to 85 degrees F. until well fermented. I put it in the oven with the pilot light on. In warm humid weather this will take about 24 hours. In cold, dry weather it may take 30 hours or a little more. Stir every few hours during the process. When it is foaming nicely throughout pour into a large glass jar (I use a 2-quart glass pickle jar with porcelain-lined zinc lid). Store in refrigerator at about 38 degrees. If necessary, stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top in about 2 days.

2. When this starter has been used down to about 1 cupful, add 3 cups water, 3 medium-sized baked potatoes, 1/2 cup corn meal, 3 tablespoons sugar and 2 teaspoons salt prepared as for the first time. Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigeratore and it will be ready for use the next day.

3. A properly renewed starter improves with age and once one becomes accustomed to taking care of it, it all becomes automatic. When for some reason it cannot be used about twice a week, stir it thoroughly every few days and add 1 teaspoon sugar. Each time it is renewed, empty the jar, wash and scald jar and lid before filling with the new mixture.

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EVERYDAY WHITE BREAD

1 cup starter
1 1/2 cups white flour
2 cups cold water
1/4 to 1/2 cup sugar
1/2 teaspoon ginger
1 cup dried skim milk powder
1 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
1/4 to 1/2 cup soft lard or shortening
5 cups white flour

About 7:00 in the evening stir 1 CUP STARTER and 1 1/2 cups white flour together in mixing bowl. (do not use metal or plastic) until a soft ball is formed. Let stand uncovered for 2 hours.

Stir the sugar (1/4 cup is enough to make good bread and is preferred by those who wish to limit sugar in their diet) and 1/2 teaspoon ginger into 2 cups cold water and pour over the ball of starter. Cover bowl tightly (clinging transparent wrap is good) and set in warm place (about 80 degrees F.) overnight.

In the morning the ball of starter will have become foamy and risen to the top of the water. Beat thoroughly. Add 1 cup dried milk and 1 cup white flour sifted with 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1 teaspoon salt. Beat thoroughly. Add the soft lard (1/2 cup makes a softer, richer texture) and 4 cups white flour. Stir until the dough clears the bowl. Spread the remaining 1 cup flour on the pastry board. Turn out dough and knead well, using a little more flour if necessary to make a smooth, nonsticky dough. Cover with cloth and let rest about 20 minutes. Divide and shape as desired.

Place in well-greased or Teflon-coated pans. Brush tops with soft lard or butter. Cover and let rise in warm place until about double in bulk. Bake in oven preheated to 350 degrees for about 1 hour for large loaves. This recipe makes 2 large loaves.

Two favorite shapes for these loaves are the Twin Roll, and the Pull-apart. For the Twin Roll divide loaf-size portion in halves and make each into a roll as long as the pan. Place side by side in pan and brush generously with shortening so that division will remain.

For the Pull-apart divide loaf-size portions of dough into even number of pieces of the size for small rolls. Make into balls, dip in melted butter and press tightly together in two rows in pan for a large loaf, one row for a small loaf. When baked each section will not be much thicker than a slice of bread and they can easily be separated with a fork to serve before the bread would be cool enough to slice. These sections, toasted quickly under the broiler are especially good to serve with homemade vegetable soup and rosy baked apples for lunch on a cold, rainy day.

If baking for a person who cannot have salt, omit it from the dough. Bake part of it this way and for the rest, sprinkle the greased sides and bottoms of the pans lightly with salt before placein the loaves in them. Also sprinkle top of loaves. They will be even more attractive if coarse salt crystals such as are used for salt sticks are available for this.