Bread Recipe II. Sponge Dough

Name: Bread Recipe II. Sponge Dough
Ingredients: one cake of yeast foam; one half cake of compressed yeast; four tablespoons of lukewarm water; two cups of lukewarm liquid; one level teaspoon of salt; one level tablespoon of sugar; one level tablespoon of lard; about three cups of flour

From Principles of cooking, 1914

This sponge can be set at night for next-day use.

Presented as published in 1914. 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

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 47. The excerpt below is the record exactly as published.

Bread Recipe II. Sponge Dough. — To set sponge: Use one cake of yeast foam or one half cake of compressed yeast for two loaves of bread. Mix the yeast with four tablespoons of lukewarm water. Use two cups of luke- warm liquid, one level teaspoon of salt, one level tablespoon of sugar, one level tablespoon of lard, and add the yeast. Stir in about three cups of flour

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