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White Bread (Sponge Method)
From The Institute cook book, 1913
Serves 16
This recipe makes two large loaves. The whole process takes from five and one half to six hours.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
268Calories
8 gProtein
55 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein7.7 g
Carbohydrates55 g
Fiber0 g
Sugars0.8 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium148 mg
Potassium99 mg
Calcium18 mg
Iron4 mg
Magnesium20 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.8 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate116 mcg
Choline0.3 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 95. The excerpt below is the record exactly as published.
1/2 cake compressed yeast 1 tablespoon melted lard 1 quart water 3 quarts sifted flour 1 level tablespoon sugar 1 level tablespoon salt Dissolve the yeast and sugar in the water, which should be luke- warm in winter and cool in summer; add two tablespoons of lard (or butter) and half the flour. Beat until smooth; then add bal- ance of the flour, or enough to make moderately firm dough, and last, the salt. Knead until smooth and elastic. Place in well- greased bowl and cover; set aside to rise over night, or about nine hours. In the morning mold into loaves. Fill well-greased pans half full ; cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one half hours. Bake forty to fifty minutes. The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keep- ing it in a cool, dry place. WHITE BREAD (Sponge Method) 14 cake compressed yeast 4Vi pints sifted flour 1 tablespoon sugar 1 teaspoon salt 11/2 pints lukewarm water 1 level tablespoon lard or butter
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