Gluten Bread

Ingredients

• 3 cups of milk or water
• 1 yeast cake
• 1 pt. of gluten flour
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 2 tablespoons sugar

Method

1. 1

   Make a sponge with lukewarm milk or water, dissolved yeast, and gluten flour.

2. 2

   When light, add salt, melted butter, sugar, and enough gluten flour to make a stiff batter.

3. 3

   Knead until smooth and elastic, form into loaves and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 53. The excerpt below is the record exactly as published.

GLUTEN BREAD.— Make a sponge with 3 cups of milk or water, lukewarm, 1 yeast cake dissolved in a pt. of water and a pt. of gluten flour, when light add Yz teaspoon salt, 2 tablespoons "melted butter, 2 tablespoons sugar, and enough gluten flour to make batter stiff enough to knead. Knead until simooth and elas- tic, form into loaves and bake 1 hr. — Mrs, H. B. Sanborn, Bart- lett, 111. 82 BREAD GRAHAM BREAD — Take 4 heaping cups of graham flour, 1 teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot water and stirred in y^ cup of molasses until it foams. Add enough milk to make the dough as stiff as cake mixture; put it into 2 pans and bake. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Add half a cup of granulated sugar to 1 beaten ^^z. Beat and add 1 cup of buttermilk or sour milk and 2 tablespoons of sour cream. Add Ij^ cups graham flour, mixed with 1 cup white. Beat in J4 teaspoon soda, dissolved in a little hot water. Bake slowly. — Mrs. B. Stiver, Palatine, 111. VARIATION II.— On baking day take out 2 cups of the sponge which 'has been set with the wheat flour — after the first ris- ing. Put it in a howl, add 3 tablespoons of molasses, 1 pt. of gra- ham flour, and Yt. pt. of wheat flour; knead for IS minutes, set it to rise again for 2 hrs., then form it into a loaf and let stand again for 1 hr. Bake in a slow oven for ^ of an hr. Graham bread burns so easily it should not 'be put into a hot oven. — "Mrs. E. D. Adkins, Wheeling, 111. GRAHAM BREAD.-^At noon scald 2 cups white flour and let it stand until lukewarm. To this add 1 soaked yeast cake, then set in a warm place to rise. At night put 2^ qts. warm water, 1 cup sugar, 4 breadspoons baking syrup and about Ij^ sifters white flour, with the sponge. Finish setting with graham flour. In the morning put in 2 handfuls salt, and stiffen with white flour and set to rise. It rises faster than white bread. Put in pan and let rise again. This will make 5 or 6 loaves. — Mrs. William Barnes, Bart- Ictt, 111. HOMINY BREAD.— Boil 1 pt. of fine hominy until soft; when cool, add 1 tablespoon of butter, 3 tablespoons of cornmeal, 3 eggs well beaten, a teaspoon of salt, and 1 pt. of milk. Melt a teaspoon of butter in a baking pan, pour in the batter and hake in a quick oven ahout 10 minutes. — Mrs. C. C Clancy, Kenilworth, III. ' NUT BREAD. — Mix together 3^ cups flour, 1 cup brown su- gar, 1 teaspoon salt,

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