Exerpt from the Modern Priscilla Cook Book, 1924

BREADS (Raised)
The only essential ingredients in bread making are flour, yeast, and liquid.
Flour made from hard or spring wheat, because it contains a larger proportion of gluten than soft or winter wheat flour, gives a dough that is elastic. For this reason it is preferred for breads in which yeast is the leavening agent.
The liquid may be milk, water, or potato water, or a mixture of the three. The larger the proportion of milk the greater the nutritive value of the loaf. The use of potato water hastens the action of the yeast and gives a loaf that does not dry quickly.
Yeast may be compressed or dry. The compressed cake, which must be used while fresh, is the most convenient form whenever it can be secured, because it acts rapidly. Dry yeast will keep indefinitely and on that account it is the most satisfactory form for households not near the market. In the dry yeast the yeast plants have become inactive and a longer time is required for the bread making process.
Potato yeast, which is started with a dry yeast cake is convenient to have on hand, and may be used very successfully by an experienced cook. Grate a raw potato, pour a little boiling water over it, and cook to a thick paste. When cool, add a little salt and sugar and a dry yeast cake, or part of one. Leave the mixture in a warm place for several hours until it is light and foamy. This kind of yeast takes the place of the yeast cake and part of the liquid in mixing bread.
A little salt is added to bread dough to prevent the growth of undesirable ferments and to give flavor to the bread. Too large a proportion of salt retards the action of the yeast.
It is not necessary to use sugar in bread making. A little is usually added however because it hastens the fermentation process and the flavor is generally liked. A very large amount retards the process.
Shortening as well adds a desirable flavor to bread. It also makes the dough tender, and helps to keep the loaf moist. An excess of shortening tends to retard the rising.
Too high a temperature kills the yeast plants, while cold renders them inactive. Yeast acts most rapidly at ordinary room temperature,

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