Home Made Bread
From Gancel's culinary encyclopedia of modern cooking, 1920
Mould should be only half full. Can also make Vienna loaves or Sandwich loaves.
Presented as published in 1920. 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
Nutrition per serving
2486Calories
110 gProtein
250 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories2486 kcal
Protein110 g
Carbohydrates250 g
Fiber31 g
Sugars207 g
Total Fat128 g
Saturated Fat60 g
Monounsaturated Fat44 g
Polyunsaturated Fat8.5 g
Omega-30.2 g
Cholesterol288 mg
Sodium39412 mg
Potassium4055 mg
Calcium2570 mg
Iron2.8 mg
Magnesium332 mg
Phosphorus2691 mg
Zinc17 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D20 mcg
Vitamin C0.3 mg
Vitamin A624 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B62.9 mg
Vitamin B1211 mcg
Thiamin (B1)14 mg
Riboflavin (B2)7.2 mg
Niacin (B3)48 mg
Folate2654 mcg
Choline411 mg
Caffeine0 mg
Water5505 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 187. The excerpt below is the record exactly as published.
Home made bread Make a medium straight dough from 1 gall, water, ys gall. milk. Heat the milk to boiling point and add the water, cook down to 75 deg. Dissolve 4 ounces yeast in this liquid and 3% ounces of salt, 4 ounces sugar and 2 ounces of butter or lard. Mix all ingre¬ dients up well with the water and milk, make the dough with a good wheat flour
Cook this with the app: pantry check, scaling, and the assistant.