Bread

Ingredients

• Four quarts of flour
• one large cup of yeast (half a pint)
• one tablespoonful of salt
• one tablespoonful of sugar
• one tablespoonful of butter or lard
• one pint of milk
• one quart of water alone

Method

1. 1

   Sift the flour into a bowl.

2. 2

   Put sugar, salt, and shortening in the bottom of the bread-pan, pour on boiling water to dissolve.

3. 3

   Add the quart of wetting and yeast.

4. 4

   Stir in two quarts of flour, cover, and let rise overnight at 75 degrees.

5. 5

   Mould into loaves or rolls by morning.

6. 6

   Knead with minimal flour until smooth.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 55. The excerpt below is the record exactly as published.

bread. — Aunt Cindy’s Dinner : Sarah Winter Kellogg. From Lippincott's Magazine. ( By per.) Yeast. Ingredients : One teacupful of lightly broken hops, or, if the Shaker packages are used, half a teacupful ; one pint of sifted flour ; one teacupful of granulated sugar ; one tablespoonful of salt ; four large or six medium-sized potatoes ; two quarts boiling water. Boil the potatoes ; drain off the water when done, and let them dry off a few minutes, precisely as for table. At the same time, having tied the hops in a cloth, boil them half an hour in the two. quarts of water, renewing it if it boils away. Mix the flour, YEAST. 141 sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water slowly, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured, and mix it 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 cake of compressed yeast dissolved in a little warm water. Let it stand two hours or so till partly light, then stir it 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 carefully corked stone jug, or in glass cans, the last being the best ; and in all cases be particular to have whatever holds it perfectly sweet and well scalded. Be as careful with stopper or cover as with the vessel itself. For dry yeast, stir in corn-meal till a dough is made, form it in small, thin cakes, and dry them carefully in the sun. For hot weather this is a con- venient form, as it does not sour. Crumb and soak in warm water half an hour before using. Potato yeast is made by omitting hops and flour, but mashing the potatoes fine with the other ingre- dients, and adding the old yeast when cool, as before. The number of potatoes can be doubled, or left the same. It is very nice, but must be made fresh every week ; while the other, kept in a cool place, will be good a month. — Mrs. Helen Campbell. From Good Housekeeping. (By per. Pubs.) 142 BREAD. Bread. For four medium-sized loaves of bread allow as follows : Four quarts of flour ; one large cup of yeast (half a pint) ; 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 alone

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