vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Two Loaves of Bread
From The Toronto Cook Book, 1915
Serves 16
If liquid yeast is made the day before, bread can be set and baked before noon.
Presented as published in 1915. 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
351Calories
22 gProtein
64 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein22 g
Carbohydrates64 g
Fiber10 g
Sugars0 g
Total Fat3.8 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium441 mg
Calcium23 mg
Iron4.3 mg
Magnesium37 mg
Phosphorus305 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate972 mcg
Choline12 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 3. The excerpt below is the record exactly as published.
Two Loaves of Bread Warm two quarts of flour, and knead in two pints of liquid yeast
Cook this with the app: pantry check, scaling, and the assistant.