Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Baking Bread to be Used First Thing in Morning
From The Toronto Cook Book, 1915
Serves 16
Follow directions for delicious hot rolls or bread.
A modern interpretation · AI-generated from the original record
Ingredients
- four, to five quarts flour
- small teaspoon salt
- one tablespoon lard
- one to three pints lukewarm water
Method
Sift flour thoroughly into bread pan, make a hole in the center, put in yeast, pour in water a little at a time while mixing, knead well for about half an hour, cover and let rise overnight.
In the morning, make into rolls, set to rise, and bake in a hot oven for 15-30 minutes.
Nutrition per serving
467Calories
14 gProtein
97 gCarbs
3 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.
Baking Bread to be Used First Thing in Morning Take four, to five quarts flour, sift flour thoroughly into bread pan with small teaspoon salt, one tablespoon lard (lard is better than butter for making bread, as it makes it much whiter) ; make a hole in the centre, forming a well; then put in yeast or sponge, whichever you are using; then take one to three pints lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.