vegetarianvegandairy-freenut-free
Hop Yeast Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Start with a hot oven and moderate the heat gradually.
Presented as published in 1907. 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
- 3 pts warm water
- 1 cup hop yeast
- warm flour
Method
Make a thin sponge with flour, water, and hop yeast.
Let stand until light, knead into a loaf, let rise overnight, mould into loaves, let rise, and bake for 1 hour.
Nutrition per serving
72Calories
8 gProtein
10 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 8. The excerpt below is the record exactly as published.
Hop Yeast Bread After tea time make a thin sponge with warm flour, 3 pts warm water and 1 cup hop yeast
Cook this with the app: pantry check, scaling, and the assistant.