Good Bread Without Kneading

Ingredients

• any favorite bread recipe, but use more wetting
• cover with a tin cover
• wrap the whole thing snugly in an old comforter
• set it on top of a high stool
• which in turn I place upon the top of a chair
• turn the dough into nicely buttered bread tins
• smear the top with melted butter

Method

1. 1

   Mix the dough soft enough to beat with a strong spoon.

2. 2

   Cover with a tin cover and wrap in an old comforter.

3. 3

   Place in a warm corner.

4. 4

   In the morning, turn the dough into buttered bread tins, smear with melted butter, and let stand until double in bulk.

5. 5

   Bake in a hot oven for the first 20-30 minutes, then reduce the heat.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 4. The excerpt below is the record exactly as published.

Good Bread Without Kneading I find that the chief secret of good bread is mixing the dough soft. Use any favorite bread recipe, but use more wetting. Mix it so soft that you can easily beat it with a strong spoon — so soft that you cannot handle the dough except with well floured hands, and so soft that you cannot shape it into round loaves. I mix bread in a large granite-ware pail, cover with a tin cover, and wrap the whole thing snugly in an old com- forter, set it on top of a high stool, which in turn I place upon the top of a chair, and put all in a warm corner of the room. This arrangement keeps the draughts off, and as the upper lay- ers of air in the room are the warmest it secures for the bread a uniform degree of warmth throughout the whole process of fermentation. This is not always easy to get, particularly in 14 FARM AND HOME COOK BOOK winter. In tlie morning I turn the dough into nicely buttered bread tins, smear the top with melted butter

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