White Bread (Two Risings)

Ingredients

• two cakes Fleischmann's Yeast
• one quart lukewarm water
• 2 tablespoonfuls sugar
• two tablespoonfuls lard or butter
• three quarts sifted flour
• one tablespoonful salt

Method

1. 1

   Dissolve yeast and sugar in lukewarm water, add lard or butter and half the flour.

2. 2

   Beat until smooth, then add salt and remaining flour to form a dough.

3. 3

   Knead until smooth, place in a greased bowl, cover, and let rise until light.

4. 4

   Mould into loaves, place in greased pans, cover, and let rise again before baking.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 33. The excerpt below is the record exactly as published.

WHITE BREAD. (Two risings.) Two cakes Fleisehmann 's Yeast, one quart lukewarm water, 2 taljlospoonfuls sugar, two tablespoonfuls lard or Vmtter, three quarts sifted ilour, one taldespoonful salt. Dissolve yeast and sugar in lukeAvarm water, add l.-ird or l)uttor and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light — about one and one-half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes. NOTE. One cake of yeast may be used with good results ; but remember the quicker and stronger the fermentation, the better the bread. The best bread bakers have adopted quick methods. — The Fleischmaxn Co. WHITE BEEAD. (One rising.) Two cakes Fleischmann 's Yeast, one quart lukewarm water, one tablespoon salt, two tablespoonfuls sugar, three and one- half Cjuarts sifted flour, two tablespoonfuls lard or butter

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