Whole-Wheat Bread No. 2

Ingredients

• Two-quarts flour
• one-half pint lukewarm water
• one pint warm milk
• one-half cake yeast
• one-half cup molasses
• two teaspoonfuls salt
• four potatoes

Method

1. 1

   Peel and boil the potatoes in as little water as possible.

2. 2

   When soft, mash and add sufficient of the warm water and milk to make one quart liquid.

3. 3

   Proceed as for whole-wheat bread No.

4. 4

   1.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 6. The excerpt below is the record exactly as published.

Two quarts flour, one quart lukewarm milk, one-half cake compressed yeast, one-half cup molasses, one tablespoonful shortening, two teaspoonfuls salt. Dissolve the yeast in a little of the warm water. Sift and warm the flour, work. in the shortening, and add other ingredients. Mix well, either with a spoon or with the hands. The dough will be too soft to knead, but must be mixed or beaten. Let it rise over night. In 30 THE PHYSICAL CULTURE COOK BOOK. the morning mix well again. Pat into two greased bread pans, cover and set in a warm place to rise again for about one hour or until risen to the tops of the pans. Bake i% hours in a moderate oven. 2. Whole- Wheat Bread No. 2. — Two-quaris flour, one-half pint lukewarm water, one pint warm milk, one-half cake yeast, one-half cup molasses, two teaspoonfuls salt, four potatoes

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