Short Process Bread

Ingredients

• 1 cake compressed yeast
• 1 c water
• 2 tsp sugar
• 1 tsp salt
• 1 tsp butter
• 3 to 4 c flour

Method

1. 1

   Have the liquid lukewarm (about 35 °C).

2. 2

   Break the yeast cake into a portion of it and blend thoroughly.

3. 3

   Pour the remainder of the water over the salt, butter, and sugar in the mixing bowl, add the yeast, stir in the flour, then knead until smooth and elastic.

4. 4

   Place in a warm place to rise until double in bulk.

5. 5

   Shape into a loaf, place in a bread pan, and let rise again until double.

6. 6

   Bake at 210 to 220 °C, reducing temperature to 190 °C after browning, for 45 minutes to 1 hour.

Nutrition per serving

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 32. The excerpt below is the record exactly as published.

Short Process Bread. \ cake compressed 1 c water, or equal quanti- yeast ties milk and water 2 tsp sugar 1 tsp salt 1 tsp butter 3 J to 4 c flour Have the liquid lukewarm (about 35 ° C). Break the yeast cake into J of it and blend thoroughly. Pour re- mainder of water over the salt, butter, and sugar in the mixing bowl, add the yeast, stir in the flour, then place on the board and knead until smooth and elastic to the touch. Laboratory Manual 99 Place in the bowl and set in a warm place (35 ° C.) and let rise until double its original bulk. Shape into a loaf, place in a bread pan and again let rise at same temperature until double its bulk. Put into oven at 210 to 220 ° C. When bread has begun to brown, reduce the temperature gradually to 1900 C. and bake 45 minutes to 1 hour. When baked remove loaf from the pan at once and cool on a rack to allow for a free circulation of air. Note the inner temperature of the loaf when removed from the oven. Experiment 187. Long Process Bread, i cake dry yeast 2 tsp sugar 1 tsp butter 1 c water 1 tsp salt 3 to 4 c flour

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