Bread
From Cookery book, 1940
Bread should be made in a warm room.
Presented as published in 1940. 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
56553Calories
1692 gProtein
11937 gCarbs
230 gFat
Full nutrition (33 nutrients)
Calories56553 kcal
Protein1692 g
Carbohydrates11937 g
Fiber7.6 g
Sugars4.2 g
Total Fat230 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium79821 mg
Potassium21318 mg
Calcium3158 mg
Iron868 mg
Magnesium4192 mg
Phosphorus16836 mg
Zinc113 mg
Copper25 mg
Manganese117 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B611 mg
Vitamin B120 mcg
Thiamin (B1)148 mg
Riboflavin (B2)69 mg
Niacin (B3)1051 mg
Folate25339 mcg
Choline9.1 mg
Caffeine0 mg
Water7190 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 24. The excerpt below is the record exactly as published.
Bread Heat at Number 12 for 15 minutes. Bake at Number 6. Time 1 hour. 34 lbs. flour. 34 teaspoonsful salt. I oz. yeast. 1 teaspoonful sugar. 12 pints water
Cook this with the app: pantry check, scaling, and the assistant.