Entire Wheat Bread No. 2 (Kneaded)

Ingredients

• 1 cup milk scalded
• 1 yeast cake dissolved in 1/4 cup water
• 1 cup water
• 2 T. sugar
• 4 1/4 to 5 cups flour
• 1 tsp. salt

Method

1. 1

   Mix according to directions for Entire Wheat Bread, No.

2. 2

   1, reserving 1.5 cups flour; beat vigorously ten minutes, then work in gradually one-half the reserved flour, using the remainder to flour the board.

3. 3

   Use as little flour on the board as possible.

4. 4

   Knead the dough until it is elastic and ceases to stick to the board, 20 to 30 minutes.

5. 5

   Place in a bread pan, brush over lightly with water or melted butter, cover closely and let rise until double in bulk.

6. 6

   Knead again, then mold into loaves, let them rise until nearly twice their original size, and bake in a moderate oven 45 to 60 minutes, according to the size of the loaf.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 20. The excerpt below is the record exactly as published.

s 1 yeast cake dissolved in 14 cup luke-w arm water Add sweetening and salt to milk, cool, and when luke-wTarm add dissolved yeast cake and flour; cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full ; let rise and bake. Entire wdieat bread should not quite double its bulk during last rising. This mixture may be baked in gem pans, making 24 muffins, or two loaves of bread. ENTIRE WHEAT BREAD, No. 2 (Kneaded | 1 cup milk scalded 1 yeast cake dissolved in 14 CUP 1 cup water water 2 T. sugar 414 to 5 cups flour 1 tsp. salt

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