Bread

Ingredients

• 1 pint liquid (milk, or milk and water)
• 2 tablespoons of butter
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 yeast cake
• moistened with 1/2 cup of water
• Flour to make a dough stiff enough to knead (about 6 cups)

Method

1. 1

   Scald the milk, add the butter, sugar, and salt, and cool to 80° F.

2. 2

   Break the yeast into bits, mix it with the water at 80°, add it to the milk, and stir in the flour gradually.

3. 3

   Knead the dough until smooth and elastic.

4. 4

   Let it rise until double in bulk, shape into loaves, let rise again, and bake in a hot oven (400° to 450°) for about fifty minutes.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 118. The excerpt below is the record exactly as published.

Bread 1 pint liquid (milk, or milk and water), 2 tablespoons of butter, 1 tablespoon of sugar, 1^- teaspoon of salt, 1 yeast cake, moistened with \ cup of water. Flour to make a dough stiff enough to knead (about 6 cups). Individual Bide. — ^ cup of milk, 1 teaspoon of butter, |- teaspoon of sugar, ^ teaspoon of salt, \ yeast cake, mixed with 2 tablespoons of water, about 1 cup of flour. Directions. — Scald the milk, add the butter, sugar, and salt, and cool to 80° F., or until it feels cool to the finger. Break the yeast into bits, and mix it thoroughly with the water, at a temperature of 80° ; add it to the milk, and stir in the flour gradually, using a knife or a wooden spoon. When the dough is just stiff enough to make into a smooth ball, knead it on a slightly floured board till smooth and elastic. Return it to the mixing bowl, cover closely with a 248 handbooe: of domestic science cloth and tin cover, and let it rise till double its bulk, keep- ing it at a temperature of about 75°. Shape into small loaves ; place in the pans ; cover and let rise till it again doubles its bulk. Bake in a hot oven (400° to 450°) for about fifty minutes. Notes. — 1. Unless the water is known to be pure, it should be boiled and cooled. 2. A good breadmaker leaves bowl, spoon, and board clean. From the time the wheat is harvested until it is made into flour nothing is wasted. From the time the flour is delivered at the house until the bread is used, much is wasted in the ordinary household. This should not be. 3. Part of the dough, instead of being shaped into loaves, may be made into rolls. Roll the dough to thickness of half an inch, cut it into rounds ; with the fingers draw out each piece to an oval shape ; press nearly through the centre with the handle of a clean wooden spoon, dipped in flour ; rub a little melted butter on one half and fold the other half over it so that the edges meet. Let rise till very light, and bake in a very hot oven. If dough is set especially for rolls, the amount of shortening given in the rule may be doubled. Whole Wheat Bread. — Bread made from entire wheat flour is more nutritious than white bread. It is particularly- rich in mineral salts, but is somewhat less digestible than white bread, and, as part of a mixed diet, has no especial advantage over it. When bread is used as the chief article of diet, however, it is essential that it should have as high a food value as possible. G-raham bread, though useful for some people, is undesirable for many, because of the coarse particles of bran which it contains. Rule. — 2 cups of milk, \ cup of sugar, 11 teaspoon of salt

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