Bread

Ingredients

• six or more cups sifted flour
• milk
• water
• butter
• salt
• yeast cake
• sugar

Method

1. 1

   Dissolve the yeast and sugar in lukewarm water.

2. 2

   Mix butter and salt in a bowl, add milk and water, cool to lukewarm, then add dissolved yeast.

3. 3

   Sift in part of the flour, beat until light, then add the remainder of the flour.

4. 4

   Knead until elastic.

5. 5

   Place in a buttered bowl, cover, and let rise until doubled.

6. 6

   Knead again, divide into loaves, place in greased pans, cover, and let rise again.

7. 7

   Bake in a hot oven, turning pans for even baking.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 13. The excerpt below is the record exactly as published.

six or more cups sifted flour. .Dry yeast may also be used. It is prepared as follows: Dissolve the yeast cake and sugar in luke-warm water. Put butter and salt in a perfectly clean pan or bowl, and add the milk and water, or all water may be used. Cool to luke-warm, add dissolved yeast cake, and sift in part of the flour, beat until the batter is light and porous-looking ; this will save time in kneading. Add the remainder of the flour, mix well, and, unless the dough can be gathered in a ball on the end of a spoon, more flour is necessary. Turn out on a floured bread board and knead well. The object in kneading bread is to make the gluten in the flour elastic and distribute the yeast evenly. Bread is kneaded sufficiently when it is elastic to the touch, has bubbles on the surface, and does not stick to the board. Press the finger lightly in the dough; if elastic it will spring back into place when pressure is removed. Put the dough in a clean bowl, lightly buttered or dampened with cold water, and brush a little water over the top to prevent a crust forming, cover with a clean cloth kept for that purpose, and set in 'a warm place to rise. When it has doubled its original size, remove to the board, again knead for a few minutes, and divide into loaves. Put each loaf in a greased pan, cover, and let it rise until it has again doubled in size. If it rises too long, it is likely to be sour and be full of large holes. If it does not rise enough, it will be heavy and soggy. It is always better Simple Cooking of Wholesome Food for tine Farm Home 23 to bake each loaf in a separate pan. This will insure thorough baking and brown crust on all sides. The quantity given in this recipe will make two medium-sized loaves. It can be made and l>aked in five hours. By starting the bread early in the morning, the bread can be made and baked by the time dinner is over. If it is made up at bedtime, and allowed to rise over night, one yeast cake will make twice the amount given in the recipe. In warm weather, however, there is danger of the bread rising too rapidly and of souring. Baking Bread. — Bread is baked to kill the yeast plant and stop fermentation ; to cook the starch, so that it will be thoroughly digestible ; to improve the flavor ; and to form a brown crust. The oven should be hot when the bread is first put into it. Turn the pans frequently the first six or eight minutes, so that the loaves will be even. At the end of fifteen minutes the loaves should begin to brown. Reduce the heat gradually. At the end of a half -hour the loaves should be well browned. Let them remain for another half hour, but have a very moderate oven to complete the baking. Remove from the pans at once and stand on end until thoroughly cold. If bread is covered while warm, the crust will be soft instead of crisp. When thoroughly cold put away in a tightly covered jar or tin box. Some of the dough may be removed .after the first rising, made into rolls, and baked for dinner or supper. They must rise until very light, but if they are ready to bake before it is time to use them, put them in the ice box or in a cool place to prevent the further growth of the yeast. Dry Yeast. — Yeast foam or magic yeast is also used in bread making. The dry cake is soaked in warm water, and added to the following mixture : Dice or mash four potatoes, add one cup flour and enough hot water in which the potatoes were boiled tc make a soft paste. Cool to luke-warm and add yeast. Allow it to stand and ferment. This takes from four to six hours. This yeast is best made at noon if bread is to be sponged at night or made at noon or at night if bread is sponged in the morning. The one cake of dry yeast is equal in strength to one cake of compressed yeast. When light it may be added to the bread sponge or kept in cool place until needed. 24 Bulletin of the University of Texas Muffins. — One-fourth cup butter, one tablespoon sugar, one egg, one cup milk, two cups flour, four teaspoons baking powder, one teaspoon salt

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