White Bread

Ingredients

• 1 cup scalded milk
• 2% teaspoons salt
• 1 cup boiling water
• 2 tablespoons sugar
• 1 tablespoon butter
• 1 tablespoon lard or other shortening
• 1 yeast cake dissolved in 44 cup lukewarm water
• 6 cups sifted bread flour

Method

1. 1

   Put shortening, sugar, and salt in a large bowl.

2. 2

   Add liquid.

3. 3

   When lukewarm, add dissolved yeast cake and 3 cups flour.

4. 4

   Mix thoroughly.

5. 5

   Add 2 cups flour, mix, and add remaining flour gradually.

6. 6

   Turn on floured board, knead until smooth and elastic.

7. 7

   Return to bowl, cover, and let rise until double in bulk.

8. 8

   Cut down, knead, shape, and place in greased pans.

9. 9

   Cover, let rise to double in bulk.

10. 10

    Bake 15 minutes at 425°F, then reduce to 375°F and bake 30 to 35 minutes longer.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 28. The excerpt below is the record exactly as published.

White Bread (p. 70) require more yeast or a longer time. 3. The liquid may be all water, all milk, or a combination of the two. 4. The shortening in bread makes it more tender and adds to its fuel value and flavor. It may be butter or margarine, alone or in combination with lard or other good cooking fat. 5. Salt is added for flavor, 1 teaspoon to each cup of liquid. 6. Sugar in small amounts makes the dough rise more quickly and helps give a golden-brown color to the crust. Molasses is sometimes used in place of sugar. | TO MAKE FERMENTED (YEAST) BREAD To Mix Dough. M{ix the ingredients to a dough. Then knead dough to blend ingredients thoroughly. Cover and let rise until doubled in bulk. This change has been caused by action of the ferment, which attacks some of the starch in flour and changes it to sugar, and sugar in turn is changed to alcohol and carbon dioxide, thus lightening the whole mass. If it is not convenient to shape the dough when first doubled in bulk, cut down by cutting through dough and turning it over several times with a case knife. This checks fermentation for a short time. Bread may be left to rise again or be put, closely covered, in refrigerator, until ready to use. Knead dough a second time, to break bubbles and distribute evenly the carbon dioxide. To Shape Bread. To shape dough in loaves, divide dough in parts, each part large enough for a loaf, and knead until smooth. Avoid seams in under part of loaf. If to be baked in brick pan, place two loaves in one pan and brush between loaves with a little melted butter. If to be baked in long shallow pan, knead well RAISED BREAD AND BISCUITS 69 and roll with both hands to lengthen, care being taken that loaf is smooth and of uniform thickness. If long loaves are to be baked on cooky sheets, shape and roll loosely in a towel sprinkled with corn meal for last rising. (To shape biscuits, see p. 76.) Cover and let rise to double in bulk. If risen too long, bread will be full of large holes; if not risen long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place while rising, a heavy streak will be found near bottom of loaf. To Raise Bread. The temperature of the inside of the dough should be about 80° F., not under 75° F., or over 85° F.. It may be tested with a bath or dairy thermometer. To maintain this temperature, set the bowl containing the dough in a bread mixer or large bowl containing water kept just below body temperature (90° F. to 95° F.) and cover closely. A large double boiler may be used. When the room temperature is above 80° F., the water should be kept at a lower temperature (75° F.). To raise bread overnight, set in warm place where it will neither be overheated nor be in a draught. Bread dough mixed with a large quantity of yeast should be watched during rising and cut down as soon as mixture doubles in bulk. If proper care is taken, the bread will be found most satis- factory, having neither “‘ yeasty ”’ nor sour taste. To Bake Bread. Bread is baked: (1) To kill ferment; (2) to make the starch soluble; (3) to drive off alcohol and carbon dioxide ; and (4) to form brown crust of pleasant flavor. Bake bread 40 to 60 minutes in hot oven (375° F. to 425° F.). If the oven is too hot, the crust will brown quickly before the heat has reached the center, and prevent further rising. Loaf should continue rising for first 15 minutes, when it should begin to brown, and continue browning for the next 20 minutes. The last 15 min- utes it should finish baking, when the heat may be reduced. When bread is done, it will shrink from sides of pan and may be easily removed. Biscuits require a hotter oven than loaf bread (425° F to 450° F.), should continue rising the first 5 minutes, and begin to brown in 8 minutes. Brush bread with melted butter 3 minutes before taking from oven, if a more tender crust is desired. . Bread may be baked before it has risen to double in bulk by starting the baking in a cold oven; then turn on heat and allow oven 70 THE BOSTON COOKING-SCHOOL COOK BOOK to heat gradually to hot (400° F.). By this process, the last part of the rising is hastened by the heat of the oven. Care of Bread after Baking. Remove loaves at once from pans and place, side down, on a wire bread or cake cooler. Ifa crisp crust is desired, cool bread without covering; if soft crust, cover with a towel during cooling. When cool, wrap in wax paper, put in tin box or stone jar, and cover closely. Never keep bread wrapped in cloth, as the cloth will absorb moisture and give an unpleasant taste to bread. Bread tins or jars should be washed and scalded twice a week in winter and every” other day in summer; otherwise bread is apt to mold. To Use Stale Bread. See Toast (p. 64), Dry Crumbs (p. 29), and Bread Puddings (p. 538), etc. WHITE BREAD 1 cup scalded milk 2% teaspoons salt 1 cup boiling water 2 tablespoons sugar 1 tablespoon butter 1 yeast cake dissolved in 1 tablespoon lard or other 44 cup lukewarm water shortening 6 cups sifted bread flour

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