Dissolve the yeast and sugar in lukewarm water; add lard (or
butter) and half the flour. Beat until smooth; then add balance
of the flour, or enough to make a dough that can be handled, and
the salt. Knead until smooth and elastic. Place in greased bowl;
cover and set aside in a moderately warm place, free from draft,
until light — about two hours. Mold into loaves; place in well-
greased bread pans, filling them half full. Cover and let rise one
hour or until double in bulk. Bake forty to fifty minutes.
WHITE BREAD
(For Use Over Night)
1/2 cake compressed yeast 1 tablespoon melted lard
1 quart water 3 quarts sifted flour
1 level tablespoon sugar 1 level tablespoon salt✪ White Bread (For Use Over Night)
Dissolve the yeast and sugar in the water, which should be luke-
warm in winter and cool in summer; add two tablespoons of lard
(or butter) and half the flour. Beat until smooth; then add bal-
ance of the flour, or enough to make moderately firm dough, and
last, the salt. Knead until smooth and elastic. Place in well-
greased bowl and cover; set aside to rise over night, or about nine
hours. In the morning mold into loaves. Fill well-greased pans
half full ; cover and let rise until light, or until loaves have doubled
in bulk, which will be in about one and one half hours. Bake forty
to fifty minutes.
The half cake of yeast, which is left over, can be kept in good
condition several days by rewrapping it in the tinfoil and keep-
ing it in a cool, dry place.
WHITE BREAD
(Sponge Method)
14 cake compressed yeast 4Vi pints sifted flour
1 tablespoon sugar 1 teaspoon salt
11/2 pints lukewarm water 1 level tablespoon lard or butter
Dissolve the yeast and sugar in one pint of lukewarm water,
and add to it one and one half pints of sifted flour, or sufficient
257
BREAD, HOT-CAKES, ETC. rfiT^f FoVr
to made an ordinary sponge. Beat well; cover and set aside to
rise for about one and one half hours in a warm place. When well
risen add to it the half pint of lukewarm water, lard or butter, the
remainder of the flour, or enough to make a moderately firm dough,
and last, the salt. Knead thoroughly; place in greased bowl;
cover and let rise for from one and one half to two hours. When
light, mold into loaves and place in well-greased baking pans;
cover and let rise again for about one hour. When light, bake
forty to fifty minutes, reducing the heat after the first ten minutes.
This recipe makes two large loaves.
The whole process takes from five and one half to six hours, and
the recipe, if followed closely, will produce excellent results.
MILK BREAD
1 cake compressed yeast 3 quarts sifted flour
1 tablespoon sugar 1 tablespoon lard, melted
1 quart milk, scalded and cooled Vi tablespoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add one
and one half quarts of sifted flour; beat until smooth. Cover and
set to rise in warm place, free from draft for about one and one
half hours. When light, add lard (or butter), rest of flour, and
salt. Knead until smooth and elastic ; place in well-greased bowl;
cover; let rise again until double in bulk — about two hours. Mold
into loaves; place in well-greased bread pans, filling them half full.
Cover and let rise again until double in bulk — about one hour.
Bake forty to fifty minutes.
This makes three one-and-one-half poimd loaves.
WHITE BREAD IN BREAD-MIXER ✪ Milk Bread
Page 95 · 4 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dissolve the yeast and sugar in lukewarm water; add lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make a dough that can be handled, and the salt. Knead until smooth and elastic. Place in greased bowl; cover and set aside in a moderately warm place, free from draft, until light — about two hours. Mold into loaves; place in wellgreased bread pans, filling them half full. Cover and let rise one hour or until double in bulk. Bake forty to fifty minutes.
WHITE BREAD
(For Use Over Night)
1/2 cake compressed yeast 1 tablespoon melted lard
1 quart water 3 quarts sifted flour
1 level tablespoon sugar 1 level tablespoon salt
Dissolve the yeast and sugar in the water, which should be lukewarm in winter and cool in summer; add two tablespoons of lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make moderately firm dough, and last, the salt. Knead until smooth and elastic. Place in wellgreased bowl and cover; set aside to rise over night, or about nine hours. In the morning mold into loaves. Fill well-greased pans half full ; cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one half hours. Bake forty to fifty minutes.
The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.
WHITE BREAD
(Sponge Method)
14 cake compressed yeast 4Vi pints sifted flour
1 tablespoon sugar 1 teaspoon salt
11/2 pints lukewarm water 1 level tablespoon lard or butter
Dissolve the yeast and sugar in one pint of lukewarm water, and add to it one and one half pints of sifted flour, or sufficient
BREAD, HOT-CAKES, ETC.
to made an ordinary sponge. Beat well; cover and set aside to rise for about one and one half hours in a warm place. When well risen add to it the half pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and last, the salt. Knead thoroughly; place in greased bowl; cover and let rise for from one and one half to two hours. When light, mold into loaves and place in well-greased baking pans; cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat after the first ten minutes.
This recipe makes two large loaves.
The whole process takes from five and one half to six hours, and the recipe, if followed closely, will produce excellent results.
MILK BREAD
1 cake compressed yeast 3 quarts sifted flour
1 tablespoon sugar 1 tablespoon lard, melted
1 quart milk, scalded and cooled Vi tablespoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add one and one half quarts of sifted flour; beat until smooth. Cover and set to rise in warm place, free from draft for about one and one half hours. When light, add lard (or butter), rest of flour, and salt. Knead until smooth and elastic ; place in well-greased bowl; cover; let rise again until double in bulk — about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk — about one hour. Bake forty to fifty minutes.
This makes three one-and-one-half pound loaves.
WHITE BREAD IN BREAD-MIXER
Records on this page
White Bread (For Use Over Night)White Bread (Sponge Method)Milk BreadWhite Bread in Bread-Mixer