Wheat Bread

Ingredients

• One qt. warm water
• 1 tablespoon salt
• 1 tablespoon lard
• 2 tablespoons sugar
• enough flour to form a batter

Method

1. 1

   Break 1 yeast cake in a glass of warm water, thoroughly dissolve, and put into the above mixture.

2. 2

   Put in enough flour to form a batter, beat thoroughly and put in enough flour to knead into a large loaf.

3. 3

   Let rise overnight.

4. 4

   In the morning it should be doubled in size.

5. 5

   Knead again into a large loaf; when light divide into 4 loaves.

6. 6

   Place in greased pie plates, also grease top of loaves slightly to prevent crust forming while rising.

7. 7

   Let rise to almost double their size, then bake in a moderate oven about 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 46. The excerpt below is the record exactly as published.

Wheat Bread One qt. warm water, 1 tablespoon salt, 1 tablespoon lard, 2 table- spoons sugar. Break 1 yeast cake in a glass of warm water, thoroughly dissolve, and put into the above mixture. Put in enough flour to form a batter, beat thoroughly and put in enough flour to knead into a large loaf. Let rise over night. In the morn- ing it should be doubled in size. Knead again into a large loaf; when light divide into 4 loaves. Place in greased pie plates, also grease top of loaves slightly to prevent crust forming while rising. Let rise to almost double their size, then bake in a moderate oven about 45 minutes. — Mrs. George W. Hellings. Rolls If rolls are desired instead of the four loaves of bread in the last recipe, take two of the loaves when dividing and roll out to % inch thickness. Take a large cutter and cut into round cakes; butter one-half and turn over the one-half and fold together. Place in a long bake pan in a warm place to rise. When light bake in a mod- erate oven about 20 minutes. — Mrs. George W. Hellings. Parker House Rolls Four cups flour, 1 tspn. salt. 6 tspns. Rumford baking powder, IV2 cups milk, 2 tblspns. shortening. Sift flour, salt and baking powder together. Melt the shortening, add to the milk, and add this liquid slowly to the dry ingredients. Mix until smooth, turn on a floured board, knead lightly and roll out V2 in thick. Cut with a biscuit cutter. Crease with a knife each circle beyond the center, butter small section and fold large section well over. Put in greased pan, allow to stand 15 minutes in a warm place, brush each with melted butter and bake in moderate oven for 15 or 20 minutes.— Mrs. S. M. Whitaker. Butter Biscuit Four cups flour, 1 teaspoon salt, 3 level tablespoons of Rumford baking powder, 6 tablespoons of sugar, mix and rub in 6 tablespoons butter. Add 1 egg and 1 cup milk. Turn on "board and roll out V2 thick; brush well with melted butter1 and fold over in half. Pat gently with rolling pin and cut in squares. Bake in hot oven, 20 minutes. — Mrs. Elizabeth Shadel. 100 English Tea Biscuit One and one-half cups granulated sugar, 2 cups flour, 2 tspns. Rumford baking powder. Sift together well and set 1 cup aside. To the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 tspn. vanilla; this will make a thin batter. Do not add more flour, just pour into 2 well greased and floured jelly tins. Add 1 tspm cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake. Do not remove from pan while hot; let cool first. — Mrs. Wm. H. White, Jr. Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- ter, or all milk. When cool enough add yeast cake and let rise all night. In morning make into small biscuits and let rise again, then bake thirty minutes. — iMrs. Geo. Nice. Cinnamon Bun Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), and a little nutmeg. Add about 3% cups of flour, or enough to make stiff, and let raise over night. Add more flour, if needed, next morn- ing, and roll out. Spread with cinnamon, brown sugar, and raisins, and dot with butter. Grease pans with butter, and sprinkle well with brown sugar. Cut rolled dough in 1 inch strips, and let raise again for 3 to 4 hours. Bake in a moderate oven for 15 or 20 minutes. — Mrs. A. W. Geiger. Corn Bread One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. sweet milk. — Mrs. Addie Erwin. Virginia Batter Bread One cup cornmeal, 2 cups boiling water. Beat free from lumps, then add 2 tablespoons syrup, 3 tablespoons melted shortening, % teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder; two cups flour. Add sugar and butter and milk to well beaten egg; then add flour, baking powder and salt sifted together. Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. Hot Muffins Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. — Eva M. Duffield. Manhattan Muffins One-quarter cup butter, % cup sugar, 1 egg, 1 cup milk, 2 cups flour, % tspn. salt, 4 tspns. Rumford baking powder. Cream butter, add gradually the sugar, beating constantly, then add well beaten egg, milk, flour with salt and baking powder. Beat thoroughly and bake in buttered gem pans in hot oven 25 minutes. — Mrs. Harold S. Cassidy. Tea Rolls Put into 1 qt. sifted flour, 1 tsp. sugar, 1 heaping tsp. salt, 1 tblsp. lard, 1 tblsp. butter. Dissolve xk cake compressed yeast in a little water and put in one cup of sweet milk with the flour; cover to rise. When light, roll out Vz inch thick. Cut with round cutter two sizes, placing small rolls on top of large, with a little melted butter be- tween. Let rise about an hour and bake one-half hour. These must be set at 10 A. M. for a six o'clock meal, or over-night for breakfast. — Mrs. E. S. Roberts. Rolls— (Baker's) When serving baker's rolls, try heating them in oven. They are like fresh baked. — Mrs. C. R. Brumfield. Nut Bread 4 cups flour 2 tablespoons sugar

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