White Bread

Ingredients

• 1 quart liquid (milk or water)
• 2 yeast cakes
• 4 tablespoons Jelke GOOD LUCK Margarine
• ½ cup lukewarm water
• 2 teaspoons salt
• 2 tablespoons sugar
• 3 quarts flour (about)

Method

1. 1

   Scald the liquid.

2. 2

   Add sugar and margarine and stir until melted.

3. 3

   When cool, add yeast dissolved in lukewarm water, and enough flour to make a soft batter.

4. 4

   Beat well.

5. 5

   When bubbles form, add salt and enough more flour to make a stiff dough.

6. 6

   Knead for 10 minutes, place in a greased bowl, cover, and let rise for about 3 hours.

7. 7

   Turn out, knead again, shape into loaves, and place in greased pans.

8. 8

   Let rise for another hour.

9. 9

   Bake in a hot oven (425°F) for 10 minutes, then in a moderate oven (350°F) for 50 minutes.

10. 10

    Remove from pan, cool, and brush with margarine.

As published

This recipe was extracted from Recipes (Good Luck Margarine, 1927) (1927) by John F. Jelke Co, page 2. The excerpt below is the record exactly as published.

WHITE BREAD 1 quart liquid (milk or water) 2 yeast cakes 4 tablespoons Jelke GOOD LUCK Vo cup lukewarm water Margarine 2 teaspoons salt 2 tablespoons sugar 3 quarts flour (about) 1. Scald the liquid. Add sugar and margarine and stir until melted. 2. When cool add yeast dissolved in the lukewarm water, and enough of the flour to make a soft batter. Beat well. 3. When bubbles begin to form add salt and enough more flour to make a stiff dough. 4. Turn out on floured board and knead for 10 minutes. Place in a greased bowl, or pan, cover with a cloth, and let rise where warm, about 3 hours or until almost double its bulk. Goop Luck gives charm of flavor to any slice of bread [ 5 5. Turn out, knead again, shape into loaves, and place in well- greased pans, cover and let rise for another hour—until pans are filled. 6. Bake in a hot oven (425°F.) for 10 minutes, then in a moder- ate oven (350°F.) for 50 minutes more. 7. When done remove from pan, place on racks to cool, and brush with margarine. Cover when cool, but not before. Note: This recipe makes four small loaves. RAISED BISCUITS These may be made from bread dough. 1. Cut dough into pieces the size of an ordinary egg; shape into rolls, and place in a well-greased pan. 2. Let rise until double in size, brush with milk and melted GOOD LUCK. 3. Bake in a hot oven (400°F.) ten minutes, then continue about 20-30 minutes in moderate oven (350°F.). PARKER HOUSE ROLLS 2 cups milk 1 yeast cake 4 tablespoons Jelke GOOD LUCK 1 teaspoon salt Margarine 6 cups flour 2 tablespoons sugar 1. Scald milk, add sugar, and stir until sugar dissolves. 2. Cool and add yeast dissolved in small amount of warm water, and 3 cups of flour. Beat until smooth. Let rise 1 hour where warm. 3. Add melted margarine, salt, and enough flour to make a dough (about 3 cups more). Knead 5 minutes. 4. Place in a greased bow] and let rise 114 hours or until double in bulk. 5. Roll out % inch thick. Lift from board (to let it shrink’); cut with biscuit cutter. 6. Brush lightly with melted GOOD LUCK, crease through center, and fold over. Let rise until light. 7. Bake in hot oven (450°F.) about 15 minutes. Recipe makes 4 dozen rolls. 6 | Goop Luck—for table use—and for baking and cooking I[ RAKING Powner pRrAD AND Rous {Tf CARAMEL ROLLS 2 eups sifted flour 1 beaten egg 4 teaspoons baking powder 24 eup milk *%4 teaspoon salt 4 tablespoons Jelke GOOD LUCK 4 tablespoons sugar Margarine, melted cup brown sugar 4 tablespoons Jelke GOOD LUCK Margarine

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