Traditional YEAST CAKES
Combine 1 cup lukewarm water by which taters (Irish) happen to be cooked (without salt) with 1 package dry yeast, 1 tablespoon sugar, and 1/2 cup plain flour. Let stand until light and fluffy. Adding enough plain cornmeal to thicken. Shape into cakes, using two tablespoons mixture for every cake. Sprinkle dough board with meal. Place cakes about this and permit to dry to create bread. Dissolve 2 cakes by 50 percent cups lukewarm water. Add enough plain flour to create a thin batter. Cover and let stand overnight.
The following day, sift plain flour right into a large bowl. Create a well in flour add yeast mixture. Stir by 50 percent cups lukewarm water, 1/2 cup sugar, 5 teaspoons salt, and a pair ofOr3 cup shortening. Operate in flour until dough is sort of stiffer than biscuit dough. Put on floured board knead until smooth and elastic. Devote a greased bowl and let rise until double. Punch lower shape into loaves or rolls. Devote greased pans. Let rise again.
Bake roughly 15-20 minutes at 400 levels. Grease surface of loaves while hot. Two above cakes makes roughly 2 bakery. Keep cakes in refrigerator for needed.
Handed lower years back by Emma Weaver Barnett.
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