Bread, No. 1

Ingredients

• one tablespoonful of butter or lard
• one tablespoonful of sugar
• one tablespoonful of salt
• one pint of milk or water
• two quarts of flour
• half a cake of yeast

Method

1. 1

   Combine ingredients, stir until smooth, cover, and let rise overnight.

2. 2

   Knead for twenty minutes, let rise for five hours, then shape into loaves and bake for fifty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 34. The excerpt below is the record exactly as published.

Bread, No. 1 Make the yeast as directed in preceding recipe. Sift three quarts of flour and rub in it one tablespoon- ful of lard — more or less, as is liked, one tablespoonf ul of sugar, and three tablespoonfuls of salt. Stir in one pint of warm water, then the yeast, and knead; set to rise; when well risen, knead thoroughly, make into loaves and set to rise in a warm place until ready to bake. Milk Yeast Bread, No. 2 The night before baking bread, boil one teacupful of sweet milk and to this add " one tablespoonf ul of meal; set in stoveroom until early next morning. Then add two teacupf uls of warm water, one teaspoon- ful of salt, one tablespoonf ul of sugar; stir in thor- oughly three teacupf uls of flour; put to rise in a vessel of hot water (more heat is required for this than for hop yeast). After it rises well into a foam, make into a moderately soft dough ; grease the loaves over and put to rise; when well risen, bake in a mod- erate oven. Breakfast Rolls One quart of flour, heaped up, one tablespoonf ul of powdered hop yeast, one tablespoonfiil of sugar, one tablespoonful of salt, one heaping teaspoonful of lard. Dissolve the yeast, salt and sugar in a teacupful of warm water, make a soft dough, using more warm water if necessary. Set in a warm place to rise; when well risen, knead thoroughly, using as little flour as possible, as the rolls rise better and are lighter. Make into rolls, set to rise and when light, bake. Salt Rising Bread Into a pitcher put one teacupful of fresh sweet milk, two teacupfuls of boiling water, one tablespoonful of sugar, one teaspoonful of salt; into this three teacup- fuls of flour. Set the pitcher in a kettle of moderately THE NEW ANNIE DENNIS COOK BOOK 67 warm water and keep it at a uniform temperature; cover the mouth of the pitcher with a towel. Set the kettle where the water will keep warm. Let it stand three hours then beat up well, after which do not disturb it. In two hours it should be light. Have ready two quarts of flour, half a taMespoonful of lard, and a teaspoonful of salt. Pour in the yeast, to which, if not sufficient, add warm water to make a moderately soft dough. Knead well, mold in loaves, put in greased pan and set in warm oven to rise; after which bake slowly. Bread or Rolls Into two quarts of flour, rub two tablespoonfuls of lard. Make up with one pint of sweet milk, boiled and cold, and one heaping tablespoonful of yeast, dis- solved in a cupful of warm water ; add two tablespoon- fuls of sugar and one of salt. Set to rise ; when risen about double its size, make into rolls or loaves; let rise again and bake slowly. Bread, No. 1 Very excellent bread is made by the following rule : One tablespoonful of butter or lard, one tablespoonful of sugar, one tablespoonful of salt, one pint of milk or water (lukewarm), two quarts of flour, half a cake of yeast

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