Wheat Bread

Ingredients

• a cup of lukewarm milk, or of water
• a quarter cake yeast
• a quarter cup of lukewarm water
• a quarter cup of liquid yeast
• flour to make a stiff dough (three and quarter to three and half cups)
• one teaspoonful sugar
• one teaspoonful salt

Method

1. 1

   Combine lukewarm milk or water with yeast, then add flour to make a stiff dough.

2. 2

   Mix in sugar and salt.

Nutrition per serving

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 42. The excerpt below is the record exactly as published.

wheat bread depends to a great extent upon the kind of flour used, whether whole- wheat, Graham, or bread flour (as the ordinary flour is called) . The so-called bread flour is made by grinding the wheat, screening out the bran, and sifting the flour through linen or bolt- ing cloth several times, thus making a fine white flour composed chiefly of starch and gluten. The whole- wheat flour differs from this in that the whole grain is ground fine, thus obtaining more gluten and some min- eral matter, both of which lie close to the bran. Graham flour is made from the whole grain ground coarse. Both the whole-wheat flour and the Graham are dark in color and make dark bread. Pastry flour contains a very small amount of gluten, and is used for pies and cakes. THE MODEL COOK BOOK 35 There are certain general rules by which good bread flour can be tested. First. It should have a yellowish tinge. Second. When pressed in the hand it should fall loosely apart. Third. When rubbed between the fin- fiers it should feel slightly granular. In bread-making an indispensible re- quisite is good yeast ; and though modern bread and cake makers avail themselves largely of baking powders, a recipe for sat- isfactory yeast is of the first importance. The one given below has the warrant of ex- perienced housekeepers. Excellent Yeast. — Boil two ounces of the best hops in four quarts of water for half an hour ; then strain and let stand until lukewarm. Put it in an earthen bowl, add half a cupful each of salt and brown sugar, and a quart of flour; mix all well together, and let it stand forty-eight hours. Now add six medium sized potatoes, which have been boiled and mashed through a colan- der, and let stand for another day, then strain and bottle and it is fit for use. While making it must be kept near a fire and often stirred. This yeast ferments of itself and needs the aid of no old yeast. If care be taken to let it ferment sufficiently in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place, and before using shake the bottle briskly. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast. Yeast Cakes. — Boil one quart pared and sliced potatoes and a double handful of hops (tied in a muslin bag) in two quarts of water for nearly an hour. Then take out the hops and strain the remainder through a colander into a bowl. Stir into the hot liquid flour enough to make a stiff batter, beat up well, add two tablespoonfuls of lively yeast, and set to rise in a warm place. When light stir in a cup of Indian meal, roll into a thin sheet, and cut into round cakes. Dry these in a very moderate heat, and when quite dry and cold place them in a cool dry place. For a fair-sized loaf use, a cake three inches in diameter, soaking until soft and adding a little soda. These cakes will keep a month in summer, two months in winter. Wheat Bread. — Take a cup of luke- warm milk, or of water with a teaspoon ful of butter, a quarter cake j^east dissolved in a quarter cup of lukewarm water, or a quarter cup of liquid yeast, flour to make a stiff dough (three and quarter to three and half cups) one teaspoonful sugar and one tea- spoonful salt

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