Quick-Process Bread - Straight Dough Method

Ingredients

• 1 compressed yeast cake
• 1 cup liquid (milk, water, or a mixture of both)
• 1 to 2 teaspoonfuls butter
• 1 to 2 teaspoonfuls sugar
• 3 cups flour
• 3/4 teaspoonful salt

Method

1. 1

   Sift flour, salt, and sugar.

2. 2

   Blend the yeast cake in a bowl with a little of the warm liquid until smooth.

3. 3

   Add the remainder of the liquid and the butter.

4. 4

   Add flour enough to make a soft dough.

5. 5

   Knead until it no longer adheres to hands or board.

6. 6

   Set to rise in a greased bowl in warm water until doubled.

7. 7

   Shape into loaves, let rise again, and bake with gradually increasing heat for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 75. The excerpt below is the record exactly as published.

1 compressed yeast cake. 1 cup liquid (milk, water, or a 1 to 2 teaspoonfuls butter. mixture of both). 1 to 2 teaspoonfuls sugar. 3 cups flour. 3^ teaspoonful salt. Note. Though three cups of flour are allowed, your bread will be much lighter if you try not to use all of this quantity. Method. Sift flour, salt, and sugar. Blend the yeast cake in a bowl with a little of the warm liquid until the mixture is smooth and free from lumps. Add the remain- der of the liquid, and the butter. Add flour enough to make a thin batter. {This step of the process should oc- cupy not more than 7 vi.) Set the bowl in a warm place, and cover it with a cloth. A good way to insure an even temperature is to stand the bowl in a pan (dish pan) of warm water, about 112° or 114° F., o*r in the absence of a thermometer you may judge sufficiently of the temperature of the water by be- ing able to hold your whole hand in it, up to the wrist, for ten seconds by the clock, and hardly a second more. The water must be so high as barely to escape floating the bowl, and the whole thing should be covered with a thick cloth, or the temperature kept up by the addition of hot water from time to time. The contents of the bowl will thus be maintained at a favorable temperature for the growth of the yeast. Allow the mixture to stand until it is spongy and full of holes, and has doubled in bulk. {This step should occupy not more than 30 m.) Add to the sponge flour enough to knead into a soft dough, and knead, at first lightly, then more thoroughly, on a lightly floured board until the dough is an elastic QUICK-PROCESS BREAD 171 mass which will not stick either to the board or to the hands. {This step should occupy not more than 15 m.) Shape the dough into a loaf, place this in a lightly greased baking pan, and let it rise again in a warm place until it has doubled in bulk. If the pan is water-tight it may be allowed to stand in warm water as before. {This step should occupy about 20 m.) Bake, with gradually increasing heat, for 45 m. The loaf should be weighed before and after baking. Note. If a very thick crust is desired, the oven temperature should be low and the baking prolonged. This method gives a nutty-flavored loaf, which is both wholesomer and more delicious. Quick-Process Bread — Straight Dough Method

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