Whole-Wheat Bread No. 2
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 24. The excerpt below is the record exactly as published.
one-fourth cake of compressed yeast dis- solved in one-third cup of cold water. Stir enough flour into the milk to make a stiff batter, put in the yeast, and let it rise until foamy. Have the milk so warm that when the flour is put in, the batter will be of a lukewarm temperature. Wrap in a thick blanket, and keep at an equable temperature. When light, stir in, slowly, warm flour to make a soft dough. Knead for fifteen minutes, and return to the bowl (which has been washed and oiled) to rise again. When risen to double its size, form into two loaves, place in separate pans, let rise again, and bake from three-fourths to one and one-half hours, according to the heat of the oven. Whole-Wheat Bread No. 2.— Scald one pint of unskimmed milk ; when lukewarm, add one-half cup of liquid yeast, or one- fourth cake of compressed yeast, dissolved in one-half cup of warm water, and a pint of Pillsbury's best white flour. Beat this batter thoroughly, and allow it to rise. When well risen, add three and two-thirds cups of wheat-berry flour
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