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Milk Yeast Bread, No. 1
From The new Annie Dennis cook book, 1905
Serves 16
Presented as published in 1905. 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
360Calories
11 gProtein
74 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein11 g
Carbohydrates74 g
Fiber0.4 g
Sugars0.8 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0.8 mg
Sodium1316 mg
Potassium143 mg
Calcium20 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate187 mcg
Choline0.9 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 34. The excerpt below is the record exactly as published.
Milk Yeast Bread, No. 1 Make the yeast as directed in preceding recipe. Sift three quarts of flour and rub in it one tablespoon- ful of lard — more or less, as is liked, one tablespoonf ul of sugar, and three tablespoonfuls of salt. Stir in one pint of warm water, then the yeast, and knead; set to rise; when well risen, knead thoroughly, make into loaves and set to rise in a warm place until ready to bake. Milk Yeast Bread, No. 2 The night before baking bread, boil one teacupful of sweet milk and to this add " one tablespoonf ul of meal; set in stoveroom until early next morning. Then add two teacupf uls of warm water, one teaspoon- ful of salt, one tablespoonf ul of sugar; stir in thor- oughly three teacupf uls of flour; put to rise in a vessel of hot water (more heat is required for this than for hop yeast). After it rises well into a foam, make into a moderately soft dough ; grease the loaves over and put to rise; when well risen, bake in a mod- erate oven. Breakfast Rolls One quart of flour, heaped up, one tablespoonf ul of powdered hop yeast, one tablespoonfiil of sugar, one tablespoonful of salt, one heaping teaspoonful of lard. Dissolve the yeast, salt and sugar in a teacupful of warm water, make a soft dough, using more warm water if necessary. Set in a warm place to rise; when well risen, knead thoroughly, using as little flour as possible, as the rolls rise better and are lighter. Make into rolls, set to rise and when light, bake. Salt Rising Bread Into a pitcher put one teacupful of fresh sweet milk, two teacupfuls of boiling water, one tablespoonful of sugar
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