Household Bread
From Bread, cakes, and biscuits, 1902
Warming the flour helps in bread-making.
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
Nutrition per serving
5919Calories
184 gProtein
1243 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories5919 kcal
Protein184 g
Carbohydrates1243 g
Fiber7.6 g
Sugars4.2 g
Total Fat26 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4720 mg
Potassium2431 mg
Calcium349 mg
Iron90 mg
Magnesium446 mg
Phosphorus1895 mg
Zinc14 mg
Copper2.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)18 mg
Riboflavin (B2)8.2 mg
Niacin (B3)118 mg
Folate3203 mcg
Choline9.1 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
Household Bread— There are different ways of making this, though they vary more in appeai-ance than in reality. One of the easiest for home baking is the following : Turn a quartern (3£lb.) of flour into a large basin, and set this in a warm place, or even in a slack oven, till the flour is thoroughly warmed through, as this helps in bread-making considerably. Now mix into this two teaspoonfuls of fine salt, stirring it well together, then with your knuckles make a deep hollow in the flour, being careful, however, to keep a good layer of flour at the bottom of the pan. Next rub together loz. of German yeast with a teaspoonful of caster sugar till it “ creams” (or liquefies), then mix it with rather more than three-quarters of a pint of tepid water
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