Bread

Ingredients

• One compressed yeast cake
• dissolved in one pint lukewarm water
• two tablespoons sugar
• one-half pint milk
• one and one-half pints water
• two tablespoons salt

Method

1. 1

   Let the mixture stand covered for about three hours, then add milk and water, salt, and enough flour to make a very stiff dough.

2. 2

   Knead for ten minutes, let rise, mold into loaves, and bake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 65. The excerpt below is the record exactly as published.

BREAD AND ROLLS. NO. 1. BAKING POWDER BISCUIT. Mrs. Lee R. Matthews, 720 W. Crow avenue, Po- mona, Cal.— Sift together three cups flour, two teaspoons baking powder and one-half teaspoon salt; work into them one tablespoon lard or butter; moisten with one and one-third cups milk or water. Handle as little as possible and bake twenty minutes in hot oven. NO. 2. BREAD. Mrs. D. Brooks, 128 West Thirty-second street, Los Angeles. — One com- pressed yeast cake dissolved in one pint luke- warm water, two tablespoons . sugar and enough flour to make a thick batter. Let stand covered about three hours in a warm place, then add one-half pint milk (if doubt- ful about milk, scald) and one and one-half pints water, all lukewarm; two tablespoons salt

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