Simple Bread

Ingredients

• flour
• water
• salt

Method

1. 1

   Mix flour, water, and salt to form a firm dough.

2. 2

   Bake until golden.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 50. The excerpt below is the record exactly as published.

salts of potash and soda, and silica, which we shall shortl}^ mention again. THE CHEMISTRY OF VEGETABLE FOOD, 101 Hard Wheat, or that grown in hot climates and on fertile soil, has much more nitrogen than that of colder countries. In hard wheat, in a hundred parts, twenty- two will be of nitrogen, fiftj^-nine starch, ten dextrine, &c., four cellulose, two and a half of fatty matter, and three of mineral, thus giving man}^ of the constituents found in animal food. This wheat is taken as bread, white or brown, biscuits, crackers, various preparations of the grain whether whole or crushed, and among the Italians as macaroni, the most condensed form of cereal food. The best macaroni is made from the red wheat grown along the Mediterranean Sea, a hot summer and warm climate producing a grain, rich, as already mentioned, in nitrogen, and with a smaller proportion of water than farther north. The intense though short summer of our own far North-west seems to bring somewhat the same result, but the outer husk is harder. This husk was for years considered a necessity in all really nutritious bread ; and a generation of vege- tarians taking their name from Dr. Graham, and known as Grahamites, conceived the idea of living upon the wheaten flour

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