This is a quick and very easy way of making yeast, fif-
teen minutes being ample for the first of the work. The
yeast, which will keep two weeks and makes delicious
bread, is whiter and more inviting-looking than that made
with hops.
LIGHTNING YEAST BREAD. (nO SPONGE.)
This is one of the easiest methods of bread-making and
produces excellent bread. The work is all done the
same day, as it is not necessary to start the sponge over
night. For two loaves weighing a pound apiece, allow
a pint of the lightning yeast. Place a quart of flour in
the bread-pan, sprinkle over it a little salt✪ Lightning Yeast Bread (No Sponge), make a well in
the center of the flour, and turn in the yeast. Mix until
a ball is formed, adding more flour if needed ; then turn
the dough out upon the bread-board and knead it twenty
minutes. Return it to the pan, and when quite light and
fully three times its original size, mould it into two
loaves, filling the tins but half full of dough. When the
bread has doubled in size, bake it an hour in a moder-
ate oven. This is a small quantity, but it will be quite
enough for a family of five when bread is baked twice a
week. ^
BREAD FROM DRY YEAST.
The national yeast-cake may always be relied upon for
344 "^^^ ^^ TTERN COOK-BOOK.
this bread. The following quantities will make three
loaves :
One good-sized raw potato.
One pint of boiling water.
One table-spoonful of melted lard.
One-half a dry yeast-cake.
One-half table-spoonful of salt.
One tea-spoonful of sugar.
Flour✪ Bread from Dry Yeast.
Boil the potato in a granite-ware sauce pan, drain off
the water, mash the potato very smooth, and turn over it
the boiling water. Stir until the liquid is like cream, and
set it aside in a bowl. At the same time place the yeast-
cake to soak in half a cupful of lukewarm water. Do this
work at three o'clock p. m. At four, place the two ingre-
dients together in a tin-pail or earthen pitcher, and stir in
enough flour to make a very thick batter. The batter
should be too thick to run from the spoon — and should
be stirred and beaten until perfectly smooth and full of
bubbles. Set this to rise in an even temperature of at
least 75°, and it will be light and spongy by nine o'clock.
Put two quarts of flour in the bread-pan, rub the lard into
the flour, make a well in the center, and turn into it the
sponge from the pail. Knead until the dough forms a
round ball, adding more flour as needed. Turn it out
upon the breadboard as soon as it has been kneaded so
that it will not stick to the board, and knead at least
twenty minutes, adding only enough flour to keep the
dough from sticking during the work. Return the dough
to the pan, cover closely with a thick cloth, and leave it
in a warm place. In the morning mould the dough down,
divide it into three parts, mould each part until smooth,
BREAD. 345
place it in a separate pan and set it in a warm place.
The loaves should rise to double their size in an hour and
a-half ; then place them in the oven, and bake an
hour. Bread made in this way is out of the oven by ten
o'clock in the morning and is very delicious. Milk may
be used in place of water to set the sponge, but it
should first be scalded to prevent it souring in the
bread.
COMPRESSED VEAST BREAD.
To make four large loaves, use ✪ Compressed Yeast Bread
Page 151 · 3 recipe records on this page
Presented as published in 1890. 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
This is a quick and very easy way of making yeast, fifteen minutes being ample for the first of the work. The yeast, which will keep two weeks and makes delicious bread, is whiter and more inviting-looking than that made with hops.
LIGHTNING YEAST BREAD. (nO SPONGE.)
This is one of the easiest methods of bread-making and produces excellent bread. The work is all done the same day, as it is not necessary to start the sponge over night. For two loaves weighing a pound apiece, allow a pint of the lightning yeast. Place a quart of flour in the bread-pan, sprinkle over it a little salt, make a well in the center of the flour, and turn in the yeast. Mix until a ball is formed, adding more flour if needed ; then turn the dough out upon the bread-board and knead it twenty minutes. Return it to the pan, and when quite light and fully three times its original size, mould it into two loaves, filling the tins but half full of dough. When the bread has doubled in size, bake it an hour in a moderate oven. This is a small quantity, but it will be quite enough for a family of five when bread is baked twice a week. ^
BREAD FROM DRY YEAST.
The national yeast-cake may always be relied upon for
[illustration: page number and header]
this bread. The following quantities will make three loaves :
One good-sized raw potato.
One pint of boiling water.
One table-spoonful of melted lard.
One-half a dry yeast-cake.
One-half table-spoonful of salt.
One tea-spoonful of sugar.
Flour.
Boil the potato in a granite-ware sauce pan, drain off the water, mash the potato very smooth, and turn over it the boiling water. Stir until the liquid is like cream, and set it aside in a bowl. At the same time place the yeastcake to soak in half a cupful of lukewarm water. Do this work at three o'clock p. m. At four, place the two ingredients together in a tin-pail or earthen pitcher, and stir in enough flour to make a very thick batter. The batter should be too thick to run from the spoon — and should be stirred and beaten until perfectly smooth and full of bubbles. Set this to rise in an even temperature of at least 75°, and it will be light and spongy by nine o'clock. Put two quarts of flour in the bread-pan, rub the lard into the flour, make a well in the center, and turn into it the sponge from the pail. Knead until the dough forms a round ball, adding more flour as needed. Turn it out upon the breadboard as soon as it has been kneaded so that it will not stick to the board, and knead at least twenty minutes, adding only enough flour to keep the dough from sticking during the work. Return the dough to the pan, cover closely with a thick cloth, and leave it in a warm place. In the morning mould the dough down, divide it into three parts, mould each part until smooth,
place it in a separate pan and set it in a warm place. The loaves should rise to double their size in an hour and a-half ; then place them in the oven, and bake an hour. Bread made in this way is out of the oven by ten o'clock in the morning and is very delicious. Milk may be used in place of water to set the sponge, but it should first be scalded to prevent it souring in the bread.
COMPRESSED VEAST BREAD.
To make four large loaves, use
Records on this page
Lightning Yeast Bread (No Sponge)Bread from Dry YeastCompressed Yeast Bread