Combination Bread

Ingredients

• 2 Cups Potato Flour
• 1 Cup Barley Flour
• 1 Cup Oat Flour
• 1 Cup Corn Flour
• 1 Cup Rice Flour
• 4 Cups Milk
• 4 Teaspoons Sugar
• 4 Teaspoons Shortening
• 1'/2 Teaspoons Salt
• 1 Cake Compressed Yeast

Method

1. 1

   Mix sugar, shortening and salt first; rub these ingredients until very light; add 1/2 cup of the milk.

2. 2

   Dissolve the yeast in 1/2 cup of milk.

3. 3

   Sift the flours together and add 1/4 of the flour to the mixture of sugar, shortening, salt and milk.

4. 4

   Add yeast and rest of flour to this mixture and make into a dough.

5. 5

   Brush over with milk or with yolk of egg beaten with a teaspoon of water.

6. 6

   Let rise for 2 hours in a warm place, then break down.

7. 7

   Let it rise again for 1.5 hours.

8. 8

   Put into loaves, brush surface with milk or with yolk of egg and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 15. The excerpt below is the record exactly as published.

COMBINATION BREAD Contributed by Mrs. Edna J. Evans, for Fleischmann Yeast Company of Cali- fornia. 2 Cups Potato Flour 1 Cup Barley Flour 1 Cup Oat Flour 1 Cup Corn Flour 1 Cup Rice Flour 4 Cups Milk 4 Teaspoons Sugar 4 Teaspoons Shortening 1'/2 Teaspoons Salt 1 Cake Compressed Yeast

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