White Bread

Ingredients

• 1 pint of milk
• 1 tablespoon of butter
• 1 tablespoon of lard
• a two-cent cake of compressed yeast
• half a cup of warm water
• 1 tablespoon of salt
• 2 tablespoons of sugar

Method

1. 1

   Warm milk and water, then mix with butter, lard, and dissolved yeast.

2. 2

   Combine with flour, salt, and sugar.

3. 3

   Let rise, knead, and bake.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 43. The excerpt below is the record exactly as published.

half a cuj. of warm water, a teaspoon (d' salt and ';? tahlespooiis ol' sugar. Mus. Tiio.UAs WaLTKHs. 64 SUPKRIOR COOK BOOK FOR EASE AND COMFORT FOOTWEAR 13he R,alston Health Shoes. A Fvill Line of Other Men's ecnd Boys SKoes e^t M. ^V. KAHN'S Corner Main and Pearl Sis. ISHPKMIN(;, MICH. Two Large or Three Small Loaves of Bread. 'I'akc one ln'iipiii,!;' tnlilcspoon of I )()us]ii;iirs Hcst I'atciil H<iiii'; in \\\\> |i(iiii- 1 (•ii|) of hot ]j()lat() water. Tlicu add 'o cup of pdhilocs, iiiaslicd line. l)iss()l\c ' ■_, eakc of Yeast Foam in wai'iii water, and wlien the al)()\c mixture is luke warm, stir in the dissoh'ed veast cake. Do this at noon, 'idie next mornin,^ take 'l tablespoon- fuLs of gramdated sugar, 1 teaspoonl'ul (d' salt, 1 tahh'spoon ol' hii-d and hutter, mixe(L Dissolve these In- adding 1 eup (d' hot watei'; wlien lukewai'm stir into the yeast. Ifave tlie fioui' wai'm and athi it to tlie yeast until hatter will dro]) from a spo(;n. Let tliis stand an limir, or until light, tlieu mix into hai'd loaf; tlien let it stand an(.»ther iiour oi' until it is twice its hulJ<, llieu knead ^\■ithout a.dding uioi'e tloui'. Let loaves rise another houi'. then haJ<e an hour in modei'ate oncu in a Jewel Kange. .Mi;s. A. W. IIaidlk. T\ventieth Century Bread. To make I hox loa\(s df hread. scald 1 pint of milk: add 1 ])int of watei', and wlien the mixture is lukewarm add 1 small c(mipressed yeast- cake dissohed in half a (tu[)ful of warm A\'ater. a le\e] teaspoonful id' salt, and suthcient whole, wheat Hour to inake a hattei' : heat conl inuousl\- lor ■') minutes ; cdNcr and stand in a warm place. 75° Fahrenheit, for two hours and a half. Then add Hour slowly, stii'ring all the M'hilo, until the dough is suHiciently hai'd to turn on a haking-hoai'd. Knead until it loses its' stickiness : di\ide it in li)a\e,-~: put each Inaf in a gi'eased s(|ua,re pan; coNcr and. stand in the same warm place for 1 hour, or until it has doubled its bulk. Brush the top with water, and hake in a modei'ately (piick o\-en in a .lewel Bange for throe- quarters of an hour. ]\Ii;s. TJorei;. White Bread. Warm 1 ]jint of milk. "' id' wali'i'. 1 tablespoon of hutlei' and 1 of lard. Dis- solve a two-cent cake of eompi'essed yeast in half a cup (d' warm water. Have ready a pan of Dousnuiu's Best Latent Hour, into which ]tut 1 tablespoon (d' sal

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