Compressed-Yeast Bread

Ingredients

• three pounds of flour
• about a quart of water
• two teaspoonfuls of 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 into it sufficient flour to make a thick batter.

2. 2

   Cover and let it rise to a light foam in half an hour.

3. 3

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

4. 4

   Knead for five minutes, divide into two loaves, and let them rise twice their height before baking.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 259. The excerpt below is the record exactly as published.

compressed-yeast bread, because it is the quickest, and best preserves the nutriment of the flour. To make yeast, boil two ounces of hops in two quarts of water for half an hour ; strain the liquid, and cool it until it SECOND-COURSE SWEETS. 487 is only lukewarm, then add half a pound of brown sugar, two teaspoonfuls of salt, and one pound of flour; let this leaven ferment four days in a warm place, stirring it when- ever it foams over the top of the jar in which it is placed ; on the third day add to it three pounds of potatoes boiled and mashed; on the fourth day strain and bottle it, and keep it in a cool place. To make bread, put seven pounds of flour in a deep wooden bowl ; in the centre of it put a tablespoonful of salt, a teaspoonful of sugar, a gill of yeast, and sufficient luke- warm water to make a soft dough (about three pints) ; mix these ingredients with the hands until they form a smooth, shining dough ; if necessary, use a little extra flour, only enough to facilitate the working of the dough; flour the bowl on the bottom and sides, so that the bread will not stick to it, cover it with a thick towel folded several times, set it in a warm place protected from draughts, and let it rise over "night. In the morning knead the dough fifteen minutes, divide it into four loaves, put them into floured baking-pans, cover them with a folded towel, and set them in a warm place to rise twice their height ; when they are so risen, prick them at the sides with a fork, and bake them in a moderate oven until a knitting or trussing needle can be run into them without being made sticky. Be sure that they are well done, but do not let them burn. COMPRESSED-YEAST BREAD. 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 nu- tritive elements of the flour are lost than by following the long process. For two loaves of bread, use three pounds of flour, about a quart of water, two teaspoonfuls of salt, and 488 PRACTICAL AMERICAN COOKERY. an ounce of fresh compressed yeast ; dissolve the yeast in a pint of lukewarm water

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