POTATOES IN BREAD.
[To THE EDITOR OF THE " SPECTAT01.
SIR,—I am much interested in your notice in the "News of the Week" of January 5th of the bread made with the addition of potatoes, as for several years before the war I had used potatoes in our household bread, as a matter of choice, rather than of economy. Since it became imperative to consider every ounce of flour used, I have increased the proportion of potatoes, until new I always use 1 lb. to each 3lb. of flour, and I also add to this quantity half a cup of whole rice, stewed in the oven with water till reduced to a Pulp. This bread is considered by my friends to be very superior to that sold by bakers, and I can vouch for its keeping qualities. It is less dry at the end of a week than ordi- nary bread of three days old. Both rice and potatoes help in this. As you see, the proportioe of potatoes is considerably higher than the one you quote. I am venturing to send you a small sample of our ordinary bread, baked to-day in our own small range. 'The rolls are of the same dough as the loaf.—I am, Sir,
Des ford, near Leicester. Betenli BURDETT.
[We congratulate our correspondent on the loaf and rolls. They are excellent in shape and colour and much more palatable than the ordinary baker's bread of to-day.—ED. Spectator.]
Previous page
