Diabetic Bread

Ingredients

• 2 pounds Jirch flour
• 2 pints warm water
• 4 ounce salt
• 1 yeast cake

Method

1. 1

   Dissolve yeast and salt in little warm water, mix thoroughly with the flour, add sufficient warm water to make a thin dough.

2. 2

   Allow dough to stand covered for one hour, then turn dough again.

3. 3

   Put in warm pans and set to rise in warm place.

4. 4

   In another hour it is ready for the oven which should be moderately hot.

5. 5

   Small loaves are best and will bake in less than an hour.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Diabetic Bread (Jirch Food Co., Morris Plains, New Jersey) 2 pounds Jirch flour. 2 pints warm water. 4 ounce salt. 1 yeast cake

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