White Bread

Ingredients

• 1 pt. milk
• 2 tb. sugar
• 2 tb. lard
• 2 ts. salt
• 1 cake yeast
• 1 pt. boiling water
• Add flour to make a soft dough

Method

1. 1

   Put into a bowl and pour on them 1 pt. boiling water.

2. 2

   When lukewarm, add 1 cake yeast dissolved in f c. lukewarm water, or 1 c. liquid yeast.

3. 3

   Add flour to make a soft dough.

4. 4

   Knead on a floured board.

5. 5

   Put into a greased bowl to rise, greasing the top of the dough to prevent a crust forming.

6. 6

   Cover closely and let rise until it doubles in size, keeping the dough at a temperature of from 80° to 85° F.

7. 7

   Knead again and shape into loaves.

8. 8

   Let rise in the pan from 0.5 to 1 hours.

9. 9

   Bake 50 or 60 minutes, or until the loaf is a rich brown and emits a hollow sound when tapped on the bottom.

10. 10

    Brush the loaf with milk.

11. 11

    Let stand exposed to the air on all sides to allow the steam to escape.

12. 12

    Put it into a freshly scalded bread jar, cover, but do not wrap in a cloth.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 60. The excerpt below is the record exactly as published.

white bread use just enough sugar to replace the sugar of the flour lost during alcoholic fermentation ; in other breads use sugar as desired for a flavor. Two tb. shortening (lard or butter). The amount of shortening may be increased for rolls or when a rich fancy dough is desired. For simple breads shortening may be omitted entirely. Flour to form a soft dough. If spring wheat flour is used, a smaller quantity will be required than would be needed of winter wheat. From two and a half to three times as much flour as liquid should be used, which in- cludes the flour used on the board in kneading. With dark- colored flour, use about one-third white flour and the remainder dark flour. Doughs made with graham or entire wheat flour, which contain a large amount of gluten, are not made stiff enough to knead, but are well beaten with a spoon before being put to rise. Kneading. — Bread is kneaded twice, the first time to incorporate the ingredients thoroughly, thus insuring an even texture, and also to make the gluten elastic so as to retain the carbon dioxide formed during fermentation. It should be kneaded until smooth and elastic, and until little BREADS 139 blisters may be seen on the surface of the dough. After the bread has risen until it is about double in size, it is kneaded again, but very lightly, the object being to break the large bubbles of C02 present, in order that the loaf may be fine- grained and to form the dough into the desired shape with- out losing its lightness. It is then placed in the pan to rise until light enough to bake. Baking of Bread. — Bread is baked (1) To kill the yeast plant. (2) To hydrolize the starch granules. (3) To soften the cellulose. (4) To drive off the alcohol, CO2, and excess of moisture. (5) To dextrinize the starch, thus forming a crust of sweet, agreeable flavor. All bread should be thoroughly baked. If there is any doubt as to its being done, let it continue baking, as long baking makes it wholesome. The oven should be hot enough to turn a piece of paper a light brown in five minutes. After placing the loaf in the oven, increase the heat gradually for ten minutes, then decrease slowly until the end of the baking. The oven should turn a piece of paper a dark brown in five minutes when rolls are to be baked. Raw Potato Yeast i c. flour 1 to 2 qts. boiling water I c. sugar 1 cake compressed yeast 1 tb. salt or 1 c. liquid yeast 3 raw potatoes Pare potatoes and keep in cold water. Mix flour, sugar, and salt in a large bowl, and grate the potato in as quickly as possible. Mix at once with wooden spoon. Pour the boiling water directly from the teakettle, stirring constantly and adding enough water to make the mixture the consistency of thin starch. If it does 140 DOMESTIC SCIENCE not thicken, bring the mixture to the boiling point. Strain, and let cool. When lukewarm add yeast; if compressed, dissolve in 1 c. water. Keep mixture in warm (not hot) place till light. Beat well several times. At the end of 24 hours, put in earthen or glass jars, cover tightly, and put in a cool place. This will keep two weeks. Save the last cupful to start fresh yeast. White Bread 1 pt. milk 2 tb. sugar 2 tb. lard 2 ts. salt Put into a bowl and pour on them 1 pt. boiling water. When lukewarm, add 1 cake yeast dissolved in f c. lukewarm water, or 1 c. liquid yeast. Add flour to make a soft dough

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