Bread

Ingredients

• three quarts or more of flour
• two small tablespoons of fine salt
• one quart of milk-warm water
• a pint or more of potato yeast
• one tea-cup of hop yeast
• a light coating of sweet, drawn butter

Method

1. 1

   Warm and lightly grease the baking pans.

2. 2

   Sift flour into the bread pan, press down the middle, and add salt.

3. 3

   Pour in milk-warm water while stirring until a thin batter forms.

4. 4

   Add yeast and mix thoroughly, adding more flour until a stiff dough forms.

5. 5

   Knead for twenty minutes, mold into loaves, place in pans, rub tops with butter, and let rise until doubled in size.

6. 6

   Cut slits on top and bake in a moderately heated oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 11. The excerpt below is the record exactly as published.

Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. When plen- i . tifully used, a beautiful, light, sweet, fine-grained bread is produced _ by only one rising, thus saving not only time and trouble, but also, _ what is more important, the sweet flavor and nutritious qualities _ which greatly suffer by the second fermentation, almost universally. racticed.. ype this fact i Is Henne understood, every one ot ing te aoe Gor tae acne inkres place, and. the delicate, — foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, niutstaptial: -heme-made loaves, such as our good. mothers and grandmothers Vets kneaded with their own skilled hands. heat Take care that the yeast is good and “lively,” for, without this, ek _ failure is certain. To make three loaves of bread, warm and lightly _ grease the baking-pans, sift three quarts or more of flour into the bread-pan, press down the middle, and into it put two small table- iy, “spoons of fine salt; pour in slowly one quart of milk-warm water, or ently stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop oe (If compressed yeast is used, a yeast cake, dissolved in — warm water, or a piece of compressed yeast as large as a walnut, Es ; - dissolved i in the same manner, is sufficient.) Mix thoroughly, add- ing more and more flour, until a stiff dough is formed; place On : the: bread-board, knead vigorously for twenty minutes or more, — ‘ } - flouring the board frequently to prevent the dough from sticking oh | io . it, divide into. loaves of a size to suit pans, mold into a comely ‘ shape, place in pans, rub over the topsa light coating of sweet, drawn butter

Cook this with the app: pantry check, scaling, and the assistant.