Gluten Bread

Ingredients

• 1 quart gluten flour
• 1/2 teaspoonful salt
• 1 teaspoonful butter
• 1 1/2 cup warm milk or water
• 1/4 yeast cake

Method

1. 1

   Put flour, salt, and butter into a bowl, rub butter into flour.

2. 2

   Dissolve yeast in a little milk, pour into the center, add remaining milk, and work into a dough.

3. 3

   Knead until it does not stick to hands, cover, and let rise until doubled.

4. 4

   Mold into a loaf, place in a buttered pan, let rise again, and bake in a medium-hot oven for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 366. The excerpt below is the record exactly as published.

1 yeast cake into a cup of warm milk, add 1 teaspoonful sugar, set it in a warm place till it rises to the surface ; then pour the yeast in the center of flour, add Ys cupful warm milk, and mix the whole into a stiff batter with a spoon ; cover, and let stand in a warm place till double its size. Then add suflScient wheat flour to knead into a soft dough, turn on to a floured board, and knead till ceasing to stick to the hands ; mold the dough into a loaf. Butter a brick-shaped tin pan, place the loaf in the pan, let rise to top of 560 BREAD, CAKES, Bto. 55I pftn, place in a moderate oven to bake 1 hour. When done, turn the bread out of pan, cover with a napkin, and, when cold, place it in a bread box. OInten Bread. — One quart gluten flour, y^ teaspoonful salt, 1 teaspoonf ul butter, IV9 cup warm milk or water, Yg yeast cake. Put flour, salt, and butter into a bowl, rub the butter fine into the flour, dissolve the yeast in a little of the milk, pour it in the center of n. flour, add the remaining milk, and work the whole into a dough; z turn it on to a floured board, and work the dough until it does not -'jc. stick to the hands. Return it to the bowl, cover, and let stand to z. rise to double its height ; then mold into a loaf, place in a buttered it : pan, let it rise again till very light, then bake in a medium^hot oven z 1 hour. Rye Bread. — Sift 1 quart of rye flour into a bowl, add 1 tea- ^ spoonful salt, Y, ounce lard. Break 1 yeast cake into a cup of luke- '" warm milk, add 1 teaspoonful sugar, let it stand in a warm place - - until the yeast rises to the surface. Bub flour and lard together, ^ make a hollow in center, pour in the yeast, add 1 cup of warm '^ milk or water, and mix this with a spoon into a thick batter, cover --' and set the bowl in a warm place to rise to double its size; then -'" add sufficient wheat flour to work it into a smooth, flrm dough, turn on to a floured board and knead it till it does not stick to the hands. Then mold it into a long-shaped loaf, .put into a long, ^- shallow tin pan previously buttered ; let rise until it begins to . . crack ; brush over with cold coffee or milk, and bake 1 hour in a medium-hot oven« When done, remove and wrap the bread in a T napkin until cold. The dough for rye bread should be firmer than for wheat bread ; otherwise it will spread in the pan and become too flat. The bread when done should have a fine golden-colored crust all around. Boston Brown Bread. — Put Ys pint rye flour, Yt pii^t Graham flour, Ys pitit Indian meal in a bowl, add Ys pii^t water, 1 teaspoon- ful salt, Ys pint molasses; dissolve 1 teaspoonful baking soda in a lit- 552 BREAD, CAKES, Era tie hot water, add it to the flour, mix all together, fill the prepara- tion in a buttered Boeton-brown-bread form, set the form in a saucepan of boiling water, let the water reach half way up, cover and boil 4 hours. Baisin Bread. — Break 2 yeast cakes into 1 cup of lukewarm milk, add 1 teaspoonf ul sugar, set the cup in a warm place till the yeast rises to the surface. Sift 1 pint of flour into a bowl, add 1 teaspoonful salt

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