Bread

Ingredients

• 1 C. boiling water or 1 t. lard
• I yeast cake
• 1 t. salt
• 3 C. flour
• 1 T. sugar

Method

1. 1

   Follow general directions for bread baking.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 48. The excerpt below is the record exactly as published.

bread thoroughly baked ? . Is it an even golden brown on all sides ? . Is the loaf good shape ? Taste :— Is there the slighest sour taste?. Is the flavor good? Texture of Crumb : — Is the bread light? Are the holes small and even ? Is the bread firm and not crumbly ? Is the crumb a creamy white or is it dark ? .15. ..5, ..5, .10, .15, .20, .10, .10 .10, 234 FOOD AND COOKERY Amount of Yeast Needed. If the bread is to rise quickly a large amount of yeast must be used and the bread must be kept warm. Less yeast will be needed in the summer than in the winter. The following pro- portions will help some in judging the amount to be used. 1/4 yeast cake to 2 C. liquid will take eight hours to rise in winter time. 1/6 yeast cake to 2 C. liquid will take eight hours to rise in summer time. 1 yeast cake to 2 C. liquid will take five hours if kept warm. 2 yeast cakes to 2 C. liquid will take three hours if kept warm. 2^ yeast cakes to 2 C. liquid will take one and one-half hours if kept warm. This large amount of yeast adds materially to the cost of the bread. LABORATORY EXERCISES. Raised Buckwheat Cakes. 2 C. milk I C. bread flour i t. salt li C. buckwheat flour 1 T. molasses ^ of 1 yeast cake 1 egg 1. Scald milk. 2. Add salt and molasses. 3. Soften yeast in 1 T. luke warm water. 4. When milk is luke warm add softened yeast and flour. 5. Beat well, cover with clean cloth and set to rise over night. BREAD MAKING 235 ti. In the morning add the egg well-beaten and cook the same as plain griddle cakes. Raised Muffins. 1 t. salt 2 T. butter or lard 4 T. sugar ^ of 1 yeast cake 2 C. milk or milk and water 4 C. bread flour 1. Scald liquid. 2. Add salt, sugar and shortening. 3. Soften yeast cake in 1 T. luke warm water. 4. When liquid is luke warm add softened yeast and flour. 5. Beat well, cover and set in warm place to rise. 6. When light add egg well beaten. 7. Pour into well greased muffin pans and bake in moderate oven. Bread. 1 C. boiling water or 1 t. lard scalded milk I yeast cake 1 t. salt 3 C. flour 1 T. sugar

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