The Time to Bake Bread is f to 1 hour, but it is better to bake
10 minutes longer than not enough.
WHITE BREAD.
Take 1| quarts of milk and scald it till the top is covered with a
thin skin, by setting it over a good fire in a double boiler; then pour
it out and let it cool after adding 1 oz. butter; now add 1 cake com-
pressed yeast dissolved in 1 cup lukewarm water. After it has
cooled, add 1 tablespoon of salt, and about 1^ quarts of flour (or
enough to make a good batter) and for 5 minutes beat energetically;
then set it in a warm place to rise over night, covering it with a
cloth. The next morning early, while it is still in the bowl, work in
with the hand about 4 pints of flour✪ White Bread (or enough to form a good
dough); then take it out on to the bread-board and knead 15 or 20
minutes. Sufficient kneading is essential to the quality of the
bread, so work it till the dough is soft and the gas thoroughly
distributed through it. Then i^ut it back in the bowl and set it in a
warm place till it becomes quite light (about 3 hours probably).
Shape into loaves and put into the pans, and bake when risen,
pricking with a fork to let out any gas within the loaf. Time to
bake, 50 to 60 minutes,
WATER BREAD.
Mix together 1| quarts of bread flour and 1 teaspoon of salt; rub
in 1 teaspoon of butter until fine like meal. Soak a whole yeast cake
BREADS 267
in ^ cup of lukewarm water,✪ Water Bread and mix the liquid with the dry mix-
ture; add enough more flour to make it stiff' enough to knead, and,
when well kneaded, place it in a bowl, cover it well and set it to rise
for 3 hours; then cut it down, shape into loaves, place in buttered
pans, let it rise again, and bake about 50 minutes. If the bread is
set to rise at night, use J of a yeast cake, but, as we elsewhere ex,
plain, the latest investigations point to a quick rising as best.
ENTIRE WHEAT BREAD.
Scald 1 pint milk, add ^ cup sugar and 1 teaspoon of salt; after
it has cooled, add 1 yeast cake dissolved in ^ cup of lukewarm water,
and 4^ cups of fine granulated wheat✪ Entire Wheat Bread; mix well with a broad knife or
spoon; cover, and set it to rise for about 3 hours, or until it doubles
its bulk; then cut it down, turn it into buttered pans, let it rise again,
and bake about 50 minutes, Whole or entire wheat bread is mixed
soft, or only stiff enough to handle with a spoon or knife. Entire
wheat bread is more crumbly than white wheat bread.
ENTIRE WHEAT BREAD No. 2.
Take 4 even cups of entire wheat flour, and 1 cup plain white
flour (before sifting), ^ of a compressed yeast cake (dissolve it in
lukewarm water), 1 tablespoon of butter (before melting), ^ cup of
molasses; stir in lukewarm milk and water✪ Entire Wheat Bread No. 2 to make it less stiff than
for white bread; beat and stir, but do not knead it; turn into a
greased baking^pan, let stand till light, and bake nearly an hour.
ENTIRE WHEAT BREAD WITH BAKING POWDER.
Take 2 pints flour, 3 teaspoons baking powder, 1 saltspoon of
salt; mix thoroughly, and then stir in 2 cups cold water✪ Entire Wheat Bread with Baking Powder; turn into a
well greased baking^pan and bake 1 hour.
HALF AND HALF BREAD.
A very nice bread is made by using 3 cujds each of white flour
and granulated or entire wheat flour; add the other ingredients and
mix as directed in the last recipe.
Page 207 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Time to Bake Bread is 3/4 to 1 hour, but it is better to bake 10 minutes longer than not enough.
WHITE BREAD.
Take 1| quarts of milk and scald it till the top is covered with a thin skin, by setting it over a good fire in a double boiler; then pour it out and let it cool after adding 1 oz. butter; now add 1 cake compressed yeast dissolved in 1 cup lukewarm water. After it has cooled, add 1 tablespoon of salt, and about 1^ quarts of flour (or enough to make a good batter) and for 5 minutes beat energetically; then set it in a warm place to rise over night, covering it with a cloth. The next morning early, while it is still in the bowl, work in with the hand about 4 pints of flour (or enough to form a good dough); then take it out on to the bread-board and knead 15 or 20 minutes. Sufficient kneading is essential to the quality of the bread, so work it till the dough is soft and the gas thoroughly distributed through it. Then put it back in the bowl and set it in a warm place till it becomes quite light (about 3 hours probably). Shape into loaves and put into the pans, and bake when risen, pricking with a fork to let out any gas within the loaf. Time to bake, 50 to 60 minutes,
WATER BREAD.
Mix together 1| quarts of bread flour and 1 teaspoon of salt; rub in 1 teaspoon of butter until fine like meal. Soak a whole yeast cake
in ^ cup of lukewarm water, and mix the liquid with the dry mixture; add enough more flour to make it stiff enough to knead, and, when well kneaded, place it in a bowl, cover it well and set it to rise for 3 hours; then cut it down, shape into loaves, place in buttered pans, let it rise again, and bake about 50 minutes. If the bread is set to rise at night, use J of a yeast cake, but, as we elsewhere explain, the latest investigations point to a quick rising as best.
ENTIRE WHEAT BREAD.
Scald 1 pint milk, add ^ cup sugar and 1 teaspoon of salt; after it has cooled, add 1 yeast cake dissolved in ^ cup of lukewarm water, and 4^ cups of fine granulated wheat; mix well with a broad knife or spoon; cover, and set it to rise for about 3 hours, or until it doubles its bulk; then cut it down, turn it into buttered pans, let it rise again, and bake about 50 minutes, Whole or entire wheat bread is mixed soft, or only stiff enough to handle with a spoon or knife. Entire wheat bread is more crumbly than white wheat bread.
ENTIRE WHEAT BREAD No. 2. Take 4 even cups of entire wheat flour, and 1 cup plain white flour (before sifting), ^ of a compressed yeast cake (dissolve it in lukewarm water), 1 tablespoon of butter (before melting), ^ cup of molasses; stir in lukewarm milk and water to make it less stiff than for white bread; beat and stir, but do not knead it; turn into a greased baking pan, let stand till light, and bake nearly an hour.
ENTIRE WHEAT BREAD WITH BAKING POWDER.
Take 2 pints flour, 3 teaspoons baking powder, 1 saltspoon of salt; mix thoroughly, and then stir in 2 cups cold water; turn into a well greased baking pan and bake 1 hour.
HALF AND HALF BREAD.
A very nice bread is made by using 3 cups each of white flour and granulated or entire wheat flour; add the other ingredients and mix as directed in the last recipe.
Records on this page
White BreadWater BreadEntire Wheat BreadEntire Wheat Bread No. 2Entire Wheat Bread with Baking Powder