Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Bread
From The Toronto Cook Book, 1915
Serves 16
A modern interpretation · AI-generated from the original record
Ingredients
- 5 lbs. Rainbow Flour
- Yi tablespoon salt
- 1 tablespoon sugar
- 3/2 tablespoon ginger
- 1 cake Royal Yeast
Method
Set sponge with yeast, ginger, sugar, and salt.
Add one quart of water, make dough at 10 o'clock at night, adding water to make stiff dough.
Nutrition per serving
527Calories
16 gProtein
111 gCarbs
2 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 3. The excerpt below is the record exactly as published.
bread 237 Fish and Fish Sauces Fish — Baked, Fried and Broiled — Fish Sauces, etc 239 Vegetables Scalloped Potatoes — Stuffed Egg Plant — Chopped Carrots — Stuffed Tomatoes — Baked Tomatoes, etc 252 Meats, Fowl, Entrees, Gravies and Fillings Beef — Pork — Veal — Fowl — Game — Boiled Corn Beef — Tongue — Heart — Sweetbreads — Meat Pies — Veal, Beef and Chicken Loaf — Entrees — Gravies, Fillings, etc 266 Preserving and Canning Remarks on Preserving — Canning — Jelly — Jams and Marmalades. . . . 308 Pickles and Relishes Pickled Pears, Peaches — Tomato, Apple and Peach Butter — Catsups — Canned Red Peppers — Chili Sauces — Relishes of all kinds — Mustard Pickles 329 Toilet Talk and the Sick Room Recipes for the toilet, etc 349 BREAD The following instructions have been generously donated to me by the E. W. Gillett Com pany, Ltd., which are thoroughly correct as to making and baking yeast bread. Mrs. E. J. Powell. To make Liquid Yeast with Royal Yeast Use two cups of flour and blend with a little cold water until smooth, then pour over this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes and one half cup of salt, and same quantity of sugar. Let this liquid cool until it is lukewarm, and add two Royal Yeast cakes that have been soaked previously for a few minutes in tepid water. Then put this mixture in a warm (not hot) place, well covered, for a few hours. Use a vessel sufficiently large to allow the liquid to rise. The liquid referred to above could be used four or five hours after making; but to get best results it should be allowed to stand over night, or about twelve hours, before using it. It will keep for two weeks in a moderately cool place. Above quantity of liquid yeast is sufficient to make ten or twelve large loaves of delicious bread. To Make Two Loaves of Bread Warm two quarts of flour, and knead in two pints of liquid yeast. Mix well, and turn out on bake board and knead again for a minute or two, or until smooth and even. Cover and set in a moderately warm place (away from draughts) until the bulk has about doubled. If the liquid yeast has stood over night, the bread sponge should rise enough in an hour and a half, or very little more. Then knead again and divide into two loaves. Put loaves into greased pans, and cover and set to rise again until bulk is double in size, which will probably be in about one hour. Supposing the liquid yeast is made at noon, and it is desired to set bread at night, follow the same directions, except that the dough should not be divided into loaves until following morning, thus giving it more time to rise. If liquid yeast is made the day before, the bread can be set and baked before noon. One quart of flour and one pint of liquid yeast will make one good sized loaf. If dough is too dry, add a little more liquid yeast, or if too moist, add a little more flour, so that it will not stick to pans or board. 12 The Toronto Cook Book To Bake Have the oven very hot for fifteen to twenty jninutes at first, and then allow it to cool a little. Bake the bread one hour, or a little longer. Take out of pans as soon as baked and cover with a towel or napkin. To insure even baking it is advisable to reverse the pan in oven after first half hour. Rolls To make light, delicious rolls, set as for bread, and add one beaten egg and two tablespoons of melted shortening to each pint of liquid yeast. Two pints of flour and one pint of the liquid will make about fifteen rolls. — E. W. Gillett Company Limited, Toronto, Ont., Winnipeg, Montreal. Bread 5 lbs. Rainbow Flour, Yi tablespoon salt, 1 tablespoon sugar, 3/2 tablespoon ginger, 1 cake Royal Yeast
Cook this with the app: pantry check, scaling, and the assistant.