Water Bread

Ingredients

• 2 cups boiling water
• 2 level teaspoons salt
• 1 tablespoon each lard or butter
• 1 yeast cake
• 1 tablespoon sugar
• 1/2 cup warm water
• Flour to make a dough that you knead without its sticking to the hands or board

Method

1. 1

   Put your butter or lard, sugar and salt in the boiling water, in a bread mixer or large bowl.

2. 2

   Stir until sugar is dissolved and lard and butter melted, then beat in three cups of flour, and beat well until the cells in the dough are well filled with air.

3. 3

   Add dissolved yeast cakes, then enough flour to make the dough stiff to be handled.

4. 4

   Knead until smooth and elastic, then return to a well-buttered bowl to rise until doubled.

5. 5

   Shape and put into small buttered bread-pans, rise again, then bake in a hot oven for about thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 8. The excerpt below is the record exactly as published.

Water Bread. 2 cups boiling water. 2 level teaspoons salt. 1 tablespoon each lard or butter. 1 yeast cake. 1 tablespoon sngar. %, cnp warm water. Flour to make a dough that you knead without its sticking to the hands or board

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