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
Two Loaves of Bread
From The Toronto Cook Book, 1915
Serves 16
If liquid yeast is made the day before, bread can be set and baked before noon.
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of flour
- two pints of liquid yeast
Method
Warm flour, knead in liquid yeast, cover and let rise until doubled.
Knead again, divide into loaves, let rise again until doubled, then bake.
Nutrition per serving
351Calories
22 gProtein
64 gCarbs
4 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.
Two Loaves of Bread Warm two quarts of flour, and knead in two pints of liquid yeast
Cook this with the app: pantry check, scaling, and the assistant.