Simple Bread Receipt

Ingredients

• One cup boiling water
• one of milk
• one half table- spoon lard
• three times as much flour as liquid
• one scant tablespoon sugar

Method

1. 1

   When the yeast comes to the top, it is beginning to 'grow.' Add the flour and knead until it does not stick to the hands or board, until the mixture is smooth and elastic to the touch.

2. 2

   Return to bowl, cover with cloth, let it rise again, then cut down several times.

3. 3

   Then roll on board slightly floured, knead and shape into loaves, put in greased pans, nearly full, cover, let it rise again to double its bulk, and bake in hot oven.

4. 4

   This quantity will make two loaves.

5. 5

   For soft bread add three times as much flour as liquid.

6. 6

   Always sift flour before using.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 33. The excerpt below is the record exactly as published.

SIMPLE BREAD RECEIPT: One cup boiling water, one of milk, one half table- spoon lard, three times as much flour as liquid, not quite a yeast cake crumbled into the sponge, one scant tablespoon sugar

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