Bread with Compressed Yeast

Ingredients

• three pounds of flour
• about a quart of water
• two teaspoons salt
• an ounce of fresh compressed yeast
• a pint of lukewarm water

Method

1. 1

   Dissolve the yeast in a pint of lukewarm water; stir in sufficient flour to make a thick batter or sponge, cover with a towel, and set in a warm place to rise for about half an hour.

2. 2

   Stir in the salt dissolved in a little warm water, add the rest of the flour and enough lukewarm water to make a dough stiff enough to knead.

3. 3

   Knead for five minutes, divide into two loaves, place in buttered baking-pans, cover with a towel, and set in a warm place to rise twice their height.

4. 4

   Bake as directed in other recipes.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 19. The excerpt below is the record exactly as published.

read loith Compressed Yeast, — When it is possible to obtain fresh compressed yeast, also called German yeast, an excellent bread can be made in about two hours and a half; the rapidity of the leavening or **raising" the dough is advantageous, because less of the nutritive elements of the flour are lost than by following the long process ; for two loaves of oread use three pounds of flour BBEAD-BfAKING. 27 about a quart of water, two teaspoons salt, and an ounce of fresh compressed jeast ; dissolve the yeast in a pint of lukewarm water

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