Water Bread (Sanitarium Cooking-School Method)

Name: Water Bread (Sanitarium Cooking-School Method)
Ingredients: a two-cent cake of compressed yeast; a pint of lukewarm water; one-half cup of yeast; one and one-half cups of water; flour sufficient to make a dough just stiff enough to be easily kneaded

From Healthful cookery, 1904

Ensure the dough is well-kneaded and smooth.

Presented as published in 1904. 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

242Calories

30 gProtein

31 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories242 kcal

Protein30 g

Carbohydrates31 g

Fiber20 g

Sugars0 g

Total Fat5.7 g

Saturated Fat0.7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium58 mg

Potassium715 mg

Calcium80 mg

Iron1.6 mg

Magnesium53 mg

Phosphorus475 mg

Zinc5.9 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B61.1 mg

Vitamin B120.1 mcg

Thiamin (B1)8.2 mg

Riboflavin (B2)3 mg

Niacin (B3)30 mg

Folate1744 mcg

Choline24 mg

Caffeine0 mg

Water831 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 7. The excerpt below is the record exactly as published.

Water Bread (Sanitarium Cooking-School Method). — To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of luke- warm water, or if liquid yeast be preferred, use one-half cup of yeast to one and one-half cups of water, with flour sufficient to make a dough just stiff enough to be easily kneaded

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