Home-made Bread
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 36. The excerpt below is the record exactly as published.
Home-made Bread BREAD, ETC Wheat Bread having plenty of boiling water in the vessel beneath. A medium-sized loaf should cook one hour, and the lid of the steamer must not be removed or the water cease boiling, else the bread will be heavy. When done, remove from the steamer and put into the oven for about twenty minutes T;o give it a crust. The steaming gives lightness and moisture to the bread, and the finish in the oven dries the outside and gives a crust to it. Home-made Bread. — Sift 2 lbs. of fine white flour into a deep earthen dish, and with a wooden spoon hollow out the middle, leaving a little flour at the bottom of the hole. Have ready a table-spoonful of strong brewer’s yeast, which has stood twenty-four hours in a cup of cold water to settle. Mix the yeast slowly with a pint of warm milk
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