Aunt Robbie's Bread

Ingredients

• For one pint of liquid (either milk, water, or half milk and half water)
• one compressed yeast cake
• one level teaspoonful of salt
• flour enough to make a clean, smooth, but not sticky, dough

Method

1. 1

   Dissolve yeast in a little lukewarm water.

2. 2

   Add salt and flour to make a clean dough, kneading well.

3. 3

   Let rise until light.

4. 4

   Shape into loaves and let rise again.

5. 5

   Bake for 45 minutes in a hot oven for the first ten minutes.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 2. The excerpt below is the record exactly as published.

Aunt Robbie's Bread For one pint of liquid (either milk, water, or half milk and half water — temperature 75 degrees) use one compressed yeast cake dissolved in a little luke warm water. Add one level teaspoonful of salt, and flour enough to make a clean, smooth, but not sticky, dough

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