Water Bread

Ingredients

• Two cups boiling water
• one tablespoonful of butter
• one tablespoonful of lard
• one tablespoonful of sugar
• one and a half teaspoonfuls of salt
• one-quarter yeast cake
• one-quarter cup lukewarm water
• six cups sifted flour

Method

1. 1

   Put butter, lard, sugar, and salt in a large bowl; pour on boiling water.

2. 2

   When lukewarm, add dissolved yeast and five cups of flour.

3. 3

   Stir until mixed, add remaining flour, knead until smooth and elastic.

4. 4

   Let rise overnight, then shape into loaves or biscuits, let rise again, and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.

Water Bread. Two cups boiling water, one tablespoonful of butter, one tablespoonful of lard, one tablespoonful of sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one- quarter cup lukewarm water, six cups sifted flour. Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a wooden spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles STANDARD COOKERY. 341 may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be for- gotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in tempera- ture of 65° F. In morning cut down; this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be raised again, and re-cut down if it is not convenient to shape into loaves or biscuits after first cutting. When prop- erly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. Cottolene, coto suet, or beef drippings may be used for shortening, one-third less be- ing required. Bread shortened with butter has a good flavor, but is not as white as when lard is used. Milk and Water Bread. One cup scalded milk, one cup of boiling water, one table- spoonful of lard, one tablespoonful of butter, one and a half teaspoonfuls of salt. One yeast cake dissolved in one-quarter cup lukewarm water

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