Gluten Bread (Pain au Gluten) a la Maria Mathilda

Ingredients

• Two quarts gluten flour
• one tablespoon salt
• small half cup shortening
• one cup wheat flour
• two and a half cups milk
• two tablespoons sugar
• one yeast cake

Method

1. 1

   Mix the flour, salt, and sugar together, melt the butter, add to the milk.

2. 2

   Have the milk lukewarm, pour in the flour, add the yeast cake (dissolved in part of the lukewarm milk).

3. 3

   Knead until smooth for about ten to fifteen minutes, let stand to rise about six hours.

4. 4

   Cut in pieces for loaf pans, butter pans, half fill with dough, let rise until light, bake in a not-too-hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.

luten Bread ( Pain au Gluten) a la Maria Mathilda Two quarts gluten flour, one tablespoon salt, small half cup shortening, one cup wheat flour, two and a half cups milk, two tablespoons sugar, one yeast cake

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