Bread (made with dry yeast)
From A text-book of cooking, 1915
This method is suitable for using dry yeast.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2763Calories
108 gProtein
556 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories2763 kcal
Protein108 g
Carbohydrates556 g
Fiber0 g
Sugars8.4 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4703 mg
Potassium961 mg
Calcium160 mg
Iron42 mg
Magnesium275 mg
Phosphorus933 mg
Zinc8 mg
Copper1.5 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)7.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)49 mg
Folate1091 mcg
Choline0 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 96. The excerpt below is the record exactly as published.
BREAD (made with dry yeast) 2 cupfuls water 2 teaspoonfuls sugar \ cake dry yeast 1 tablespoonful fat 2 teaspoonfuls salt 6 cupfuls (or more) bread flour
Cook this with the app: pantry check, scaling, and the assistant.