Water Bread (Sanitarium Cooking-School Method)

Ingredients

• 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

Method

1. 1

   Dissolve a two-cent cake of compressed yeast in a pint of lukewarm water, or use liquid yeast.

2. 2

   Knead thoroughly, using minimal additional flour.

3. 3

   Put into a warm crock, cover, and let rise until twice its original bulk.

4. 4

   Form into a roll and allow to rise once more before baking.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 23. 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 lukewarm 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.