Bread Without Kneading

Ingredients

• 1 tablespoon of salt
• 1 tablespoon of sugar
• 2 tablespoons of flour
• enough cold or tepid water to mix
• a cake of yeast
• enough flour to make a batter

Method

1. 1

   Mix salt, sugar, and flour with enough water to make a cream.

2. 2

   Pour in boiling water from potatoes.

3. 3

   Dissolve yeast in cold water.

4. 4

   When sponge is cold, combine and let stand overnight.

5. 5

   In the morning, mix in enough flour to make a batter, let rise, then form into loaves.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 48. The excerpt below is the record exactly as published.

BREAD WITHOUT KNEADING.— Put in a pail 1 table- spoon of salt, 1 of sugar and 2 of flour, with enough cold or tepid water to mix to a cream without lumps. Pour into this boiling water in which potatoes have been boiled. Put a cake of yeast in a cup of cold water. When the sponge is cold, pour water and yeast into the pail and let stand until night. Then put all into a bread pan, add enough flour to make a batter. Let rise until morn- ing, then mix up hard (not down) and let it rise again. Form in loaves and let rise until ready to bake — Mrs. C. J. Jeffries, Win- aetka, III. COOK COUNTY COOK BOOK 75 SALT-RISING BREAD.— The following is the recipe of the good old-fashioned salt-rising bread so commonly known in th.e days of our grandmothers: Pour ^ a pt. of water on 2 table- spoons of cornimeal and a generous pinch of salt. Let it stand for 10 minutes, then stir in 2 tablespoons of flour

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