Barley Bread

Ingredients

• 1 cup liquid
• 1/4 cake yeast, softened in
• 1 teaspoon salt
• 1/4 cup lukewarm water
• 2 2/3 cups white flour
• 1/2 cup barley flour

Method

1. 1

   Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour.

2. 2

   Beat thoroughly, cover and let rise until very light.

3. 3

   Then add the remainder of the flour.

4. 4

   Knead, cover and let rise until double in bulk.

5. 5

   Shape into a loaf, cover and let rise again until double in bulk.

6. 6

   Bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

BARLEY BREAD 1 cup liquid % to i/4 cake yeast, softened in 1 teaspoon salt V4 cup lukewaim water 21/3 cups white flour H cups barley flour Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake. Short Process Follow the directions as given above, but add all the flour at once. PEANUT BREAD 1 cup lukewarm liquid 1 or 2 tablespoons syrup 1 teaspoon salt Va to Vi cake yeast softened in 3 cups flour (more if desired) Vi cup lukewarm water I

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