Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Hop-Yeast Bread
From Buckeye cookery, 1892
Serves 16
Bread made this way is never sour or heavy.
A modern interpretation · AI-generated from the original record
Ingredients
- One tea-cup yeast
- three pints warm water
- a little lard
Method
Make a thin sponge with yeast and warm water, cover and let it rise for two hours.
Knead into a loaf before bed, mold into three loaves in the morning, spreading lard between them.
Bake in a hot oven.
As published
This recipe was extracted from Buckeye cookery (1892), page 9. The excerpt below is the record exactly as published.
Hop-Yerasr Breap. . ‘ One tea-cup yeast, three pints warm water; make a thin sponge — at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite — warm, it is never necessary to put the sponge over hot water orin _ _ an oven to make it rise. Knead into a loaf before going tobed; in _ the morning mold into three loaves, spreading a little lard between | as they are put in the pan. When light, bake one hour
Cook this with the app: pantry check, scaling, and the assistant.