Mother's Bread

Ingredients

• an even teaspoonful of salt
• sugar
• soda
• ginger
• one teacupful of coarse flour
• Pour in a pint of boiling water
• half a pint of milk

Method

1. 1

   In the morning, put salt, sugar, soda, ginger, and coarse flour in a bowl; turn boiling water on and stir until thick; cover and set back until lukewarm; if set like pudding, add warm water and stir until thin; keep warm until it fills the bowl.

2. 2

   Fill bread pan two-thirds full of sifted flour, make a hollow in the center, add salt, pour boiling water, then milk, and enough hot water to make a pint; stir in one-third of the yeast; cover with dry flour and let rise; mold into loaves, let rise again, and bake in a brisk oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 332. The excerpt below is the record exactly as published.

MOTHER'S BREAD. In the morning take a quart bowl that is sweet and clean, put in an even teaspoonful of salt, sugar, soda and ginger, one teacupful of coarse flour. Turn boiling water on and stir until a thick batter is made ; then cover and set back until they become lukewarm ; now look at them ; if they have become set, like pudding, add a little warm water and stir until thin ; put in a good warm place, and keep warm until they fill the SAL T RISING BREAD. 383 bowl full. The yeast or risings are now ready for use, and there will be enough to bake with three times. Early in the morning get the bread pan and fill two-thirds full of flour, well sifted ; make a hollow in the center, throw in a small table- spoonful of salt. Pour in a pint of boiling water, stirring it into the flour; then half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.