Bread

Ingredients

• Four quarts of flour
• one large cupful of yeast
• one tablespoonful of salt
• one tablespoonful of sugar
• one tablespoonful of butter or lard
• one pint of milk
• one quart of water

Method

1. 1

   Sift the flour into a bowl.

2. 2

   Dissolve sugar, salt, and butter in boiling water.

3. 3

   Add the quart of wetting and yeast.

4. 4

   Stir in two quarts of flour, cover, and let rise overnight.

5. 5

   Knead for twenty to thirty minutes, shape into loaves, let rise again, and bake in a hot oven for 45 to 60 minutes.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 126. The excerpt below is the record exactly as published.

bread; therefore, no pains should be spared in learn- ing the best method of making, which will prove easiest in the end. Yeast, flour, kneading, and baking must each be perfect, and nothing in the whole range of cooking is of such prime importance. Once master the problem of yeast, and the first form of wheat bread, and endless varieties of both bread and breakfast cakes can be made. The old and the new process flour — the former being known as the St. Louis, and the latter as Haxall flour — are now to be had at all good grocers; and from either good bread may be made, though that from the latter keeps moist longer. Potapsco flour is of the same quality as the St. Louis. It con- tains more starch than the St. Louis, and for this reason requires, even more than that, the use in the family of coarser, or graham flour, at the same time; white bread alone not being as nutritious or strengthening. Flour made by the new process swells more than that by the old, and a little less quantity — about an eighth less — is therefore required in mixing and kneading. As definite rules as possible are given for the whole operation; but experience alone can insure perfect bread, changes of temperature affect- ing it once, and baking being also a critical point. Pans made of thick tin, or, better still, of Russia iron, ten inches long, four or five wide, and four deep, make the best shaped loaf, and one requiring a reasonably short time to bake. Yeast. — Ingredients: One teacupful of lightly broken HOUSEHOLD. 185 hops; one pint of sifted flour; one cupful of sugar; one table- spoonful of salt; four large or medium-sized potatoes; and two quarts of boiling water. Boil the potatoes and mash them fine. At the same time, having tied the hops in a little bag, boil them for half an hour in two quarts of water, but in another saucepan. Mix the flour, sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured, and mix all together, straining it through a sieve to avoid any possible lumps. Add to this, when cool, either a cupful of yeast left from the last, or of baker's yeast, or a Twin Brothers' yeast cake, dissolved in a little warm water. Let it stand till partly light, and then stir down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Keep in a covered stone jar, or in glass cans. By stirring in corn meal till a dough is made, and then forming it in small cakes and drying in the sun, dry yeast is made, which keeps better than the liquid in hot weather. Crumb, and soak in warm water half an hour before using. Potato yeast is made by omitting hops and flour, but mash- ing the potatoes fine with the same proportion of other ingre- dients, and adding the old yeast, when cool, as before. It is very nice, but must be made fresh every week; while the other, kept in a cool place, will be good a month. Bread. — For four loaves of bread of the pan-size given above, allow as follows: Four quarts of flour; one large cupful of yeast; one tablespoonful of salt, one of sugar, and one of butter or lard; one pint of milk mixed with one of warm water, or one quart of water

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