White Bread (Straight Dough)

Ingredients

• 1 cake compressed yeast
• 2 tablespoons lard or butter (melted)
• 1 quart lukewarm water, or equal parts water and sweet milk scalded
• 3 quarts sifted Purity Flour (about)
• 2 tablespoons sugar
• 1 tablespoon salt

Method

1. 1

   To the lukewarm liquid add the yeast, stir until completely dissolved, then add sugar and salt.

2. 2

   Add sufficient flour to make a soft batter.

3. 3

   Stir in shortening and beat well.

4. 4

   Now stir in flour until dough is formed sufficiently stiff to be turned from mixing bowl to moulding board in a mass.

5. 5

   Knead until smooth and elastic, adding flour as necessary.

6. 6

   Put dough in a greased bowl, cover, and set to rise in a warm place for about three hours, or until more than double in bulk.

7. 7

   When light, knead a second time, place in bowl for another hour, then mould into loaves.

8. 8

   Place in greased pans and allow to rise until doubled in bulk.

9. 9

   Bake from 40 to 50 minutes.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 8. The excerpt below is the record exactly as published.

WHITE BREAD (Straight Dough) 1 oake compressed yeast. 2 tablespoons lard or butter (melted). 1 quart lukewarm water, or equal parts water and sweet milk scalded. 3 quarts sifted Purity Flour (about). 2 tablespoons sugar. 1 tablespoon salt. To the lukewarm liquid add the yeast, stir until completely dissolved, then add sugar and salt. Add sufficient flour to make a soft batter. Stir in shortening and" beat well. Now stir in flour until dough IS formed .sufficiently stiff to be turned from mixing bowl to moulding board in a mass. Knead this until it becomes smooth and elastic, adding if necessary a little flour from time to time until it ceases to stick to the hands or moulding board, but be careful not to make it too stiff. Put dough in a greased bowl or crock, cover and set to rise in a warm place, free from drau^-ht for about three hours, or until it is more than double in bulk. When light knead it a second time place in bowl for another hour or until light, when it is readv to be moulded into loaves. Place in well- grea.sed pans and allow to ri.se until it has doubled in bulk. Bake from 40 to 50 minutes. This will make 4 small loaves or 3 large ones. F* a g e Two PURITY FUQUR More BKead and Better Bread WHITE BREAD (Sponge Method) 1 cake compressed yeast

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