Simple White Bread
From Food and health, 1916
For best texture, do not cut the loaf for twelve hours.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1431Calories
41 gProtein
295 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1431 kcal
Protein41 g
Carbohydrates295 g
Fiber0 g
Sugars4.2 g
Total Fat9.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2341 mg
Potassium512 mg
Calcium73 mg
Iron21 mg
Magnesium101 mg
Phosphorus406 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 17. The excerpt below is the record exactly as published.
cup of liquid to 3 of flour, for a loaf. The quantity of liquid varies because flour differs. You have to learn by practice. Make the liquid half water and half milk. The milk should be scalded. Why ? I teaspoonful of salt to a loaf. The quantity of yeast varies. The more yeast, the shorter time for rising. | yeast cake is enough to a loaf, if the bread is mixed overnight ; J cake, if mixed in the morning, i or 2 teaspoonfuls of sugar to a loaf, — if sugar is used, i or 2 teaspoonfuls of shortening
Cook this with the app: pantry check, scaling, and the assistant.