Bread

Ingredients

• % c. milk or water
• H tb. salt
• X tb. sugar
• % tb. butter or lard
• 1 yeast cake softened in 2 tb. milk or water
• flour to make a soft dough

Method

1. 1

   Add the scalded milk or boiling water to the salt, sugar and butter, cool till lukewarm, soften the yeast in the milk also scalded and cooled till lukewarm, add the flour, knead until elastic on a floured board, let rise in a warm place until doubled in bulk, cut down with a knife, let rise again, shape into loaves, let rise again and bake for 45 minutes in an oven hot at first then moderate in temperature.

Nutrition per serving

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.

bread, pastry, graham and whole-wheat flour. Sift and compare the residues as to color, texture, cohesion and composition. 2. Make a very stiff dough with % c. of flour and let stand 30 minutes. Pinch and knead for a few minutes in % c. of water. Test this water for sugar, starch and albumin. Continue pinching and kneading the mass until the wash water gives no test for starch. Examine, form into a ball and bake. 3. Mix % c. of bread flour to a smooth paste with % c. of water. Repeat using pastry, graham, and whole-wheat flours with enough water in each case to form pastes of the same consistency as that made from bread flour. Note the amount of water required. Compare the flours as to thicken- ing qualities. 4. Test the following for C02, first dry if possible, then in solution. Note the effect of heating. (a) Soda (b) Soda and sour milk 31 (c) Soda and vinegar or lemon juice (d) Soda and molasses (e) Soda and cream of tartar (f) Baking- powder (g) V2 c. luke warm water and 1 t. sugar and % yeast cake. RECIPES Popovers 1 c. flour % c. 1 c. milk % c. 1 or 2 eggs %-Y^ Vi t. salt speck Sift the flour and salt, blend with the milk, add the well- beaten egg, beat vigorously with a dover egg-beater 2 or 3 minutes and put into hot popover bowls. Bake 35 to 45 minutes in a hot oven reducing the heat after about twelve minutes. Griddle Cakes Develop rule by experimenting with the popover mixture. How must this be changed if sour milk is used ? Muffins 2% tb. flour % tb. sugar % t. b-p 32 }i t. salt % egg 1 tb. milk Vz tb. butter ' ^.; Bread % c. milk or water H tb. salt X tb. sugar % tb. butter or lard 1 yeast cake softened in 2 tb. milk or water flour to make a soft dough

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