Basic Bread
From Bread, cakes, and biscuits, 1902
Ensure the oven is preheated to about 350°F. Baking time varies based on loaf size.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
475Calories
14 gProtein
101 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein14 g
Carbohydrates101 g
Fiber0 g
Sugars4.2 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium171 mg
Calcium201 mg
Iron7 mg
Magnesium69 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water1787 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
loz. of German yeast with a teaspoonful of caster sugar till it “ creams” (or liquefies), then mix it with rather more than three-quarters of a pint of tepid water (to secure tepid liquid of any kind you must pour together one part absolutely boiling water to two parts of cold, and you will then have the right temperature, whether you use water, milk, or milk and water) ; pour this yeast and water into the hollow of the flour, which bakers term a “ bay,” and draw down lightly from the sides just enough flour to bring- the liquid to a thin batter of about the consistency of single cream. Dust this lightly with a little dry flour
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