Bread

Ingredients

• Five quarts flour
• one tablespoon salt
• two quarts lukewarm water
• one cup of yeast

Method

1. 1

   Knead thoroughly and leave in a warm place all night.

2. 2

   In the morning, make into five loaves, and when light, bake for one hour.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 9. The excerpt below is the record exactly as published.

BREAD. Three and one-half quarts sifted flour, one boiled potato, large ; one quart warm water, one teacup yeast, one even tablespoon salt. Mix at night ; put the flour in a large bowl ; hollow a place in the centre for the potato mashed, water and salt. Stir in flour enough to make a smooth batter; add yeast ; stir in the rest of the flour. Put the dough on the floured board ; knead fifteen minutes, using barely enough flour to prevent sticking. Flour the bowl, lay the dough in it, cover, and leave to rise. In the morning, divide in four parts ; mould into loaves ; when light, prick, and bake in a moderate oven. SALT RAISING BREAD. Pour a pint of hot water in a two-quart pail or pitcher on one-half tablespoon of salt ; when the finger can be held in it, add one and one-third pints of flour ; mix well, and leave the pitcher in a kettle of water, as warm as that used in mix- ing. Keep it at the same temperature until the batter is nearly twice its original bulk (which will be in from five to eight hours). It may be stirred once or twice during the ris- ing. Add to this a sponge'made of one quart of hot water, two and one-half quarts of flour — adding as much more as may be necessary to make a soft dough ; mix well, and leave in a warm place to rise. When light, mould into loaves, keeping them as soft as possible ; lay in buttered tins. When light again, prick, and bake. Bread. 27 BREAD. Five quarts flour, one tablespoon salt, two quarts lukewarm water, one cup of yeast

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