White Bread

Ingredients

• 1/2 of a Pennycake of yeast
• 1 pint warm potato water
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 quarts flour
• 3 pints warm water
• 1 tablespoon shortening

Method

1. 1

   Dissolve yeast in warm potato water, add salt and sugar.

2. 2

   Stir in flour to make a stiff batter; let rise overnight.

3. 3

   In the morning, sift flour into a bowl, add warm water, yeast, and enough flour to make a thick batter.

4. 4

   When light, add salt, shortening, and enough flour to make a very stiff dough.

5. 5

   Knead for ten minutes, form into loaves, and bake for about an hour and fifteen minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 1. The excerpt below is the record exactly as published.

WHITE BREAD. Mrs. Florence B. Springer. Dissolve p2 of a Pennycake of yeast in i pint warm potato water, add i teaspoon salt and i tablespoon sugar. Stir in flour enough to make a stiff batter; let rise over night. In the morning, sift 2 quarts flour into bread bowl; take 3 pints warm water, add yeast and flour enough to make a thick batter; when liglit add salt and i tablespoon shortening and enough flour to make a very stiff dough. Knead ten minutes. When it is al- most double its former size, form into 5 loaves and when light, bake about an hour and fifteen minutes in a moderate oven. 8 THE EDWARDSVIELE COOK BOOK. LIGHT BREAD. Mrs. R. F. Timnell. Set your yeast at noon taking two cookspoonfuls of flour and 2 d^vklespoonfuls maslied potatoes. I’our on the water the pota- toes were boiled in and set aside to cool. Then add cup liquid yeast and keep in warm place until risen. Now take your mixing bowl, pour in yeast, add a small handful of sugar and salt, 2 quarts of water or milk that has been boiled and cooled. Add flour and knead till dough seems elastic, cover and keep in warm place until morning. Mold into loaves, add- ing only enough flour to knead and put in pans. When risen, bake in moderate oven. LIQUID YEAST. Boil 2 large potatoes, mash with 2 large spoonfuls flour ; boil I pint hops with i quart of water, strain and pour on flour and potatoes, set aside to cool, put in Vz cup yeast. When risen, put in a tablespoonful salt and sugar. Bottle and set in cool place. Use Vz cup for 4 loaves. WHOLE WHEAT BREAD. Mrs. H. M. Dunlap, Savoy, Illinois. Into I pint milk pour i pint boiling water ; when lukewarm a(kl I teaspoon salt, a small compressed yeast cake or % cake of dry yeast dissolved in cup water ; stir in sufficient flour to make a batter that will drop from the spoon. Beat continu- ously 5 minutes. Cover and set in warm place ; when light add flour to make a dough. Take out on board and knead 10 or 15 minutes. When the dough becomes elastic and springs back upon pressure, make it into 4 loaves. Size of pans should be al)out 8x4x4 inches. Cover and stand in warm place until dough has doubled its bulk and is light. Brush the top with, water. Bake 15 minutes with the oven thermometer at 9; then lower the temperature to 8 and bake % of an hour.. If a bread machine is used, and it should be, mix directly into a dough. BREAD. 9 It requires about 2% quarts of whole wheat flour to every quart of wetting. BREAD STICKS. Mrs. H. M. Dunlap, Savoy, Illinois. Take i cup of whole wheat bread dough, add i tablespoon melted butter and enough flour to remove stickiness. Divide into as maiiy pieces as divisions in stick pan and roll into shape. Let rise until twice their bulk. Put into oven with oven ther- mometer at 9; after 10 minutes reduce heat to 8 and continue baking for 30 minutes. WHOLE WHEAT BREAD WITH DRY YEAST. Mrs. W. A. Richardson. Soak ^ cake of yeast in one pint of lukewarm water in which one or two potatoes have been cooked. When this is dissolved add the potatoes, mashed, and stir in enough flour to make a stiff batter; then put in a warm place overnight. In the morning place about 2 quarts flour in a bread pan, and pour in 3 pints of warm water ; stir into this the yeast bat ter, made the evening before, and one teaspoonful salt ; then add enough flour to make a stiff batter. When light knead rapidly for ten minutes and let rise in a warm place ; then form into 4 loaves, and when light bake about one hour. Use Purina whole wheat flour and sugar may be added if desired. BREAD STICKS. Mrs. E. G. King, 2 cups scalded milk. Yz cup butter. 4 tablespoons sugar, 1 teaspoon salt

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