Bread

Ingredients

• 1½ c. milk
• 1 T. fat
• 1½ c. water
• 1 cake yeast
• 2 t. salt
• 1 T. sugar
• about 10 c. flour

Method

1. 1

   Mix yeast with lukewarm water and set aside.

2. 2

   Measure salt, sugar, fat and pour over heated milk.

3. 3

   Add cold boiled water.

4. 4

   When mixture is lukewarm, add yeast and stir in 3 or 4 cups flour.

5. 5

   Beat until smooth and elastic.

6. 6

   Gradually add flour until dough is stiff enough to handle.

7. 7

   Knead for five minutes.

8. 8

   Return to bowl, moisten top to prevent crust, cover and let rise until double in bulk (about 1.5 hours).

9. 9

   Cut into three loaves, knead each loaf, shape, and let rise again.

10. 10

    Bake in a hot oven for 15 minutes, then reduce heat and bake for 30 minutes longer.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 13. The excerpt below is the record exactly as published.

bread and cookies. The only flour mixture that is not toughened by stirring is bread. In all other mixtures, stir as little as possible, and use the folding or beating method. GENERAL RULES FOR LEAVENING AGENTS. 1. All standard baking powders are of comparatively the same strength, so use the same amount in substituting one for another. 2. Use two level teaspoons of baking powder to one cup of flour. 3. One teaspoon of soda is equal in strength to three teaspoons of baking powder, so in substitu'ing baking powder for soda, use three times as much baking powder as soda. 4. Use one-half a teaspoon of soda with one rup of sour milk. 5. One teaspoon of soda is the maximum amount to use with one cup of molasses. 6. In sour milk mixtures, such as griddle cakes, both soda and baking powder are necessary. With one cup of sour milk and one cup of flour, use one-half a tea- spoon of soda and one-half a teaspoon of baking power, ^he two together being equal to the two teaspoons of baking powder required for one cup of flour. — With one cup of sour milk and two cups of flour, use one-half a teaspoon of soda and two and one-half teaspoons of baking powder, the two together being equal to the four teaspoons of baking powder required for two cups of flour. 7. When eggs are used, reduce the amount of baking powder. One teaspoon of baking powder is equal to two eggs. 8. In yeast mixtures the amount of yeast to be used does not depend on the amount of flour or liquid, but on the food, temperature and length of time. In gen- eral use one cake to three cups of liquid. In shortening the process two or three cakes of yeast may be used. Page 34 BREAD iy2 c. milk 1 T. fat 1^ c. water 1 cake yeast with 34 c. 2 t. salt luke warm water 1 T. sugar about 10 c. flour 1. Mix yeast with lukewarm water and set aside. 2. Measure salt, sugar, fat and pour over heated milk. 3. Add cold boiled water. 4. When mixture is lukewarm, add yeast and stir in 3 or 4 c. flour. Beat until mixture is smooth and elastic. Add flour gradually, stirring until the dough is just stiff enough to handle. 5. Toss on floured board and knead five minutes with as little flour as possible. In kneading draw the dough toward you with the tips of the fingers and push away from you with the palm of the hand. 6. Return to mixing bowl, moisten or butter top of dough to prevent formation of a crust. Cover and set in a warm place to rise until double its bulk. About 1% hours. 7. Toss on floured board. Cut into three loaves. Knead each loaf and shape to fit a buttered tin. Brush the top of loaves with melted fat. Set in a warm place to rise. 8. When dough has doubled in bulk, bake in a hot oven 15 minutes. Reduce heat and continue baking for thirty minutes longer. NOTE — Milk or water m any proportion may be used in bread making. The double boiler is a good receptacle for raising bread in the school room. The water in the lower part being an easy way to control the temperature. For graham or whole wheat bread use one-half white flour and one-half graham or whole wheat flour. OATMEAL BREAD 1 c. rolled oats 1/^ t. snlt 2 c. boiling water 1 yeast cake and 2 T. 4 T. brown sugar luke warm water 1 T. fat 5 c. white flour 1. Mix yeast with lukewarm water. 2. Pour boiling water ever oats, sugar, fat and salt. 3. When lukewarm, add yeast and stir in flour. 4. Let rise to double its bulk. 5. Shape into a loaf and let rise again. 6. Bake. ROLLS ^ c. milk 2 T. fat ^ c. water 3^ yeast cake in 34 C- 1 t. salt luke warm water 1 T. sugar about 5 c. flour 1. Mix the same as bread. This dough may be used for Parker House rolls, tea biscuits, or cinnamon rolls. Page 35 Nut Bread 2 c. flour Yz c. nuts ^ c. sugar 1 c. milk

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