Bread

Ingredients

• one cup of tepid water
• one yeast-cake
• a tablespoon of flour
• your milk
• one tablespoon of butter
• one-half tablespoon of lard
• one tablespoon of sugar
• one tablespoon of salt
• your flour

Method

1. 1

   Sift your flour and let it stand for an hour.

2. 2

   Put yeast in tepid water and let it stand until it rises.

3. 3

   Add flour, milk, butter, lard, sugar, and salt.

4. 4

   Mix well, knead, and let it rise overnight.

5. 5

   In the morning, form into loaves and let rise again.

6. 6

   Bake in a moderate oven for one and a half hours.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 197. The excerpt below is the record exactly as published.

BREADS, PASTES, AND PDSS Bread First of ali sift your flour, and be snre you do not leaye it in a damp place. Let it stand for an hour before you begin to make your bread. Put one yeast-cake into one cup of tepid water and let it stand in a warm place — not too hot, and in about fifteen minutes, if your yeast is good, it will come to the surface. At this point add a tablespoon of flour, mix well, and let it stand until you are ready to use it. Boll your milk and let it get cool, not chilled. Have your flour sifted in a pan — not too much, so that you can work it well. Always measure your milk. To one yeast-cake you can safely add two quarta, or three if the yeast is good and fresh. To the flour add one tablespoon of butter, one-half tablespoon of lard, one table- spoon of sugar, and one tablespoon of salt. Mix well with the flour. Make a hole in the centre and add the milk, next add the yeast which you have in the cup to the milk. Mix ali weU together in the bread-pan, adding flour so that you can handle it easily. Take it out, lay it on a board, and work well until it does not stick to the hands or board, and feels like velvet in your hands. When your bread is thoroughly mixed, there will appear little bubbles in the dough. Put it back into the pan and let it rise over night. In the moming form it into loaves, without using any flour or kneading it. Put it into pans and let it rise well. Bake in a moderate oven one hour and a half . The longer the bread bakes, the sweeter and more wholesome it is. A good baker can always teli when bread is well baked 800 BOSTON BROWN BRKAD. (S« p. 3«.) HOHE-HADE, FRKN'CH, AXD GRAHAM BREAD. BBEAD8, PASTES, AND PIES 861 by the sweet odor which comes from the bread on opening the oven door ; or if , by taking it in your band and putting it to your ear, you do not detect any hissing, then your bread ìb thoroughly baked. The secret of making good bread is, first, bave f resh yeast ; second, bave your milk of an even tempera- ture, neither too hot nor too cold ; third, kneading it well ; f ourth, keeping it in a warm place, and not forcing it to rise ; fifth, haying your oven moderate, so that it bakes slowly and thoroughly ali the way through. Frenoh Rolls One pint of milk, one yeast-cake, whites of two eggs, one tablespoon of butter, one tablespoon of sugar

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