Slow-Process Bread
From Domestic science, principles and application, 1914
Makes 2 loaves.
Presented as published in 1914. 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
3154Calories
89 gProtein
643 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories3154 kcal
Protein89 g
Carbohydrates643 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium2376 mg
Potassium1109 mg
Calcium246 mg
Iron46 mg
Magnesium237 mg
Phosphorus880 mg
Zinc5.9 mg
Copper1.3 mg
Manganese6.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)55 mg
Folate1304 mcg
Choline6.8 mg
Caffeine0 mg
Water1145 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 62. The excerpt below is the record exactly as published.
Slow-Process Bread 1 c. scalded milk 1 tbsp. lard 1 c. cold water 1 tsp. salt 1 tbsp. sugar 3^ cake compressed yeast About 6 or 63^2 c. flour 3^ c. lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.