The First Loaf

Ingredients

• One quart and a cupful of sifted flour
• One even teaspoonful dry salt
• Two full cups of blood-warm water
• Five tablespoonfuls of yeast

Method

1. 1

   Sift flour and salt into a bowl, add yeast and water.

2. 2

   Mix until dough forms, then knead for 15 minutes.

3. 3

   Let rise in a floured bowl for 4-6 hours.

4. 4

   Knead again for 10 minutes, shape into loaves, and let rise for another hour.

5. 5

   Bake in a steady oven for about 35 minutes.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 1. The excerpt below is the record exactly as published.

THE FIRST LOAF. H usually bring this to pass. Pour the yeast into glass fruit-jars with close covers, or stone- r jars fitted with corks, or common bottles, tying the corks down with twine. Keep in a cool^ dark place, and do not open except to draw o£E the quantity needed for a baking. In the refrigerator it will keep good for a month. Shake up the bottle before pouring out what you want into a cup. The creamy, foamy product thus obtained is quite another thing from • the dark, bitter stuff pedled from one kitchen door to another as brewer's or baker's yeast, unfit for use unless strained, and then too frequently "un- profitable" because "stale" and "flat." THE FIEST LOAP. One quart and a cupful of sifted flour (a half pint cup) One even teaspoonful dry salt. Two full cups of blood-warm water. Five tablespoonfuls of yeast

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