French Bread (Water Bread)

Ingredients

• 2 cups tepid water
• 6 cups flour
• 1 tsp. salt
• 1 yeast cake

Method

1. 1

   Put two-thirds of the sifted flour in a bowl; add the water in which the yeast cake and salt have been dissolved, beating the mixture vigorously ten minutes, until it is smooth and spongy.

2. 2

   Let it rise until full of bubbles; cut it down and work in gradually 1.5 cups of the reserved flour.

3. 3

   Knead 20 to 30 minutes, until it is smooth and satiny, and ceases to stick to the hands.

4. 4

   Place the dough in a rising pan, brush over lightly with water or melted butter, and let rise until double in bulk.

5. 5

   Knead again, mold into loaves and bake 45 to 60 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

FRENCH BREAD (Water Bread) 2 cups tepid water G cups flour 1 tsp. salt 1 yeast cake Put two-thirds of the sifted flour in a bowl; add the water in which the yeast cake and salt have been dissolved, beating the mixture vigorously ten minutes, until it is smooth and spongy. Let it rise until full of bubbles; cut it down and work in grad- ually iy2 cups of the reserved flour. Knead 20 to 30 minutes, until it is smooth and satiny, and ceases to stick to the hands. Place the dough in a rising pan, brush over lightly with water or melted butter, and let rise until double in bulk. Knead again, mold into loaves and bake 45 to 60 minutes in a moderate oven. LABORATORY COOK BOOK. 39 VIENNA BREAD. l cup scalded milk 5% to 6 cups flour

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