Water Bread

Ingredients

• one quart of water
• three quarts and three-fourths of flour
• one table-spoonful of salt
• one table-spoonful of sugar
• half a cupful of yeast

Method

1. 1

   Mix the yeast with one pint of water at blood heat, then stir in a pint and a half of flour.

2. 2

   Beat thoroughly, cover, and set in a warm place to rise for two hours.

3. 3

   When risen, add the remaining water, salt, and sugar.

4. 4

   Beat well, then add the rest of the flour, reserving a cupful for kneading.

5. 5

   Knead for 20-30 minutes, let it rise until light, shape into loaves, let rise again, and bake in a moderate oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 413. The excerpt below is the record exactly as published.

Water Bread. This should be made in the morning, and these ma- terials are enough for four small loaves : one quart of 782 MISS PARLOA'S KITCHEN COMPANION. water, three quarts and three-fourths of flour, one table- spoonful of salt, one table-spoonful of sugar, and half a cupful of yeast. Mix the yeast with one pint of water, at blood heat and stir into this mixture a pint and a half of flour- Beat thoroughly ; and after covering, set in a warm place where it will rise. At the end of two hours it should be a sponge. When it is well risen, add the remainder of the water as well as the salt and sugar. Beat well, and then beat in the remainder of the flour, — reserving, however, a cupful for the purpose of kneading. Sprinkle a moulding-board with a part of this cupful, and, turning out the dough upon the board, knead it from twenty minutes to half an hour. Eeturn it to the bowl, and let it rise until a light sponge is formed, — say for about two hours ; then shape it into loaves, put it into pans, and let it rise until the loaves are double their original size. About an hour will be required for this rising. Set the pans into a moderate oven, and bake for an hour. If one prefer, all the ingredients may be put together at once. In that case the dough should be kneaded for half an hour, and then allowed to rise over night. In the morning shape into loaves, and let it rise again ; finally baking as already directed. It makes the bread a little richer to work two table- spoonfuls of butter into the dough ; or a pint of milk and a pint of water may be used instead of a full quart of water. If compressed yeast be used, half of a two-cent cake, dissolved in one-third of a cupful of water, will be equal to half a cupful of liquid yeast. * Potato Bread. For four large or six medium- sized loaves use one quart of boiling water, three large potatoes, one-third of a cupful of yeast or one-third of a cake of compressed BREAD, ROLLS, AND MUFFINS. 783 yeast, one table-spoonful of salt

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