Five-Hour Process Straight Dough Method
From Blue Ribbon and Pure Gold cook book, 1905
This recipe makes 4 one-pound loaves.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5556Calories
164 gProtein
1176 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories5556 kcal
Protein164 g
Carbohydrates1176 g
Fiber0 g
Sugars13 g
Total Fat33 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium7031 mg
Potassium2051 mg
Calcium292 mg
Iron85 mg
Magnesium402 mg
Phosphorus1628 mg
Zinc11 mg
Copper2.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)14 mg
Riboflavin (B2)6.7 mg
Niacin (B3)101 mg
Folate2408 mcg
Choline0 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 36. The excerpt below is the record exactly as published.
Five-Hour Process Straight Dough Method—12 cups (sifted) flour, 4 cups scalded milk, or milk and water, or potato water, 1 tablespoon sugar, 1 tablespoon ) butter, 3 teaspoons salt, 2 cakes compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.