Water Bread - Slow Process

Ingredients

• 2 c. boiling water
• 1 ts. sugar
• 2 ts. salt
• 2 tbs. lard, butter, or dripping
• 1 yeast cake mixed with 1 c. lukewarm water
• about 6 c. flour, or enough to make it the right consistency for kneading

Method

1. 1

   Put the boiling water, sugar, salt, and shortening into a mixing bowl and stir until the shortening is melted.

2. 2

   Break the yeast into bits and mix it with 1 cup lukewarm water.

3. 3

   When the liquid in the bowl is lukewarm, add the yeast, and stir in flour gradually.

4. 4

   When the dough is stiff enough to make into a smooth ball, knead it until smooth and elastic.

5. 5

   Let it rise in a warm place until doubled in bulk.

6. 6

   Shape into biscuits or loaves, let rise again, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 48. The excerpt below is the record exactly as published.

2 c. boiling water 1 ts. sugar 2 ts. salt 2 tbs. lard, butter, or dripping i yeast cake mixed with i c. luke- warm water, about 6 c. flour, or enough to make it the right consis- tency for knead- ing RECIPE 169. 2 c. hot milk, or 1 c. hot milk and 1 c. boiling water 1 ts. salt 1 ts. sugar 1 yeast cake mixed with } c. luke- warm water, floiyr WATER BREAD — SLOW PROCESS Put the boiling water, sugar, salt, and shortening into a mixing bowl and stir the mixture until the' shortening is melted. Break the yeast into bits and mix it with i c. lukewarm water. When the liquid in the bowl is lukewarm, add the yeast, and stir in flour gradually, using a knife, or wooden spoon. When the dough is stiff enough to make into a smooth ball, turn it out on a floured board and knead it until it is smooth and elastic. Return it to the bowl, cover it closely, and let it rise in a warm place (about 75** F.) imtil it has doubled its bulk. When it is ready, shape it into biscuits or loaves, place in greased pans, cover it, and let it rise again to double its bulk. Bake it in a hot ovem Loaves require from 45 to 60 m. ; biscuits from 10 to 20 m., according to size. When they are baked, remove them from pans and cool them on a cake cooler. Milk may be used instead of water for this recipe, but in that case but half as much shortening should be used. BREAD— QUICK PROCESS Follow the directions in No. 168. With the amount of yeast in this recipe tlie bread should be completed in five or six hours. Digitized by Google BREAD 121 to make it stiff enough to knead, (about 60.) RECIPE 170. 1 c. scalded milk 1 c. boiling water, or 2 c. water 1 tbs. butter 2 ts. salt } c. molasses 1 yeast cake mixed with J c. lukewarm water 1 c. white flour and entire wheat flour, to make it stiff enough to knead RECIPE 171. 1 c. milk (scalded), or i o. milk (scalded) and } c. boiling water 1 ts. salt 1 ts. sugar

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