Bread Making

Ingredients

• two teacups of boiling water
• one quart of cold water
• one teacup of baker's yeast
• a tablespoonful of salt
• four tablespoonfuls of melted lard
• enough flour to make a thick batter

Method

1. 1

   Stir enough flour into boiling water to make a thin batter.

2. 2

   Pour in cold water, add yeast, salt, and melted lard.

3. 3

   Mix in enough flour to make a thick batter.

4. 4

   Let rise for 3 hours, knead for 10 minutes, let rise again for 1 hour, mold, and place in a bread pan.

5. 5

   Let rise until corners are filled.

6. 6

   Bake at 212 degrees for 45 minutes under a pan.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 329. The excerpt below is the record exactly as published.

BREAD-MAKING. FIRST PRINCIPLES. There is no one thing upon which health and comfort in a family so much depend as upon good bread. Without it the meal is a failure, and the most luxurious table incomplete. With it other imperfections are forgotten. Verily, it is the " staff of life." If importance entitles a thing to a high place, bread-making should stand foremost in the science of cooking. It is not pleasant to think or write about it, but it is a stubborn fact that upon thousands of tables in otherwise comfortable homes good bread is an unknown phenomenon. A phenomenon (because it would be indeed a marvelous estrangement of cause and effect) were indifferent flour, unskillfully mixed with flat yeast, badly risen and negligently baked, to result in that pride of the good housekeeper — light, sweet, wholesome bread. There are households where sour, stiff bread is a rule, varied semi- occasionally with soda, clammy biscuit-rolls and muffins. In other households the bread is invariably over-risen and consequently taste- less. Sometimes it is slightly acid. And there are still other homes in which " home-made " bread is not used at all, because to make it is so troublesome, uncertain a task that the wife prefers to feed her fam- ily upon the bakery sponges, which are flavorless and " dry as a chip " when a day old ; and some bread is fifty or sixty per cent, of water, which is added to the flour with the leavening matter. There are many recipes for making good bread. Skeptics say it can't be made by rule. They are mistaken. It can. They put their material together any way it happens, have as good "luck " as most of their neighbors and are content. The baking they lay upon the shoulders of the great god of chance. The deficiencies of the compla- cent cook, cheap flour and lazy housekeepers, are .at the bottom of more accidents in the bread line than in anything else. From inferior grades of flour it is possible to make tolerable biscuit, griddle cakes, pie and pastry, but not bread. Let it be understood once for all that poor flour is poor economy. Now let us make some bread by rule : 380 BREAD-MAKING. Take two teacups of boiling water and stir in enough flour to make a thin batter. Pour in a quart of cold water, add one teacup of baker's yeast, a tablespoonful of salt and four tablespoonf uls of melted lard ; add enough flour to make a thick batter

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