Yeast Bread
From A practical cook and text book for general use, 1896
This recipe makes two medium-sized loaves.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 26. The excerpt below is the record exactly as published.
yeast bread and it is very seldom that our dyspeptics are in the least hurt by it, even when it is served at the table soon after coming from the oven. Being entirely a machine made bread it is more economical in manufacture after the plant is once established, than the ordinary method of making yeast bread. The marvel to us here is, that it is not more generally adopted in public institutions. With this method we cannot have heavy or sour bread. We make both white and brown bread, but it is not served outside of the hospital." This bread is now manufactured by the New York Aera- ted Bread Company. In reply to inquiries the proprietor writes : "We would be glad if you could personally see our plant. We take pride in its scrupulous neatness, and the process itself is so scientific and cleanly, that it is a pleas- ure to see the bread turned out. It is drawn from the big mixer or kneader by a faucet or draw-cock, same as a glass of soda from a fountain. The arms which tumble or knead the dough while the pure carbonic acid gas is being pumped in, are made of steel. The flour is let in the mixer through a shoot ; the water by a galvanized iron pipe, and no hand touches it. I believe it is destined to revolutionize bread making and is unquestionably the healthiest bread produced." This bread was manufactured in Philadelphia, New York and Boston twenty or more years ago. About the time aerated bread was perfecting its plant in New York, another method was developing in Denver, Colorado, for making bread, without hands, of the entire wheat, denuded of its outer siliceous covering. The in- vention resulted in 72 THE FAT OF THE LAND. Shredded Whole Wheat Biscuit. This is a healthful bread made from the wheat kernel without grinding it into flour, and is put on the market ready for use without further cooking. One of its recommendations is its pecul- iar cleanliness, and further its keeping qualities. As offered for sale it has been so perfectly sterilized that with ordinary care it will keep indefinitely, and being prepared without the admixture of anything, not even water, and requiring no cooking it is necessarily the sim- plest preparation of the whole wheat berry which has been offered to the public and capable of being served in a variety of ways. A little later The Vegetarian Messenger^ (England) for May, 1895, contained the following on another method of bread-making without hands. " At the Stuttgart (Germany) exhibition of * Baking,' a new machine was shown by a Riga (Russia) firm, which made a dough from the uncrushed wheat grain. This was afterwards baked into good bread. The same machine shown at Frankfurt, Germany, where the * Korn- brod ' produced thus carried off the gold medal. Korn- brod has been greatly appreciated in Russia and deserves some notice. The corn (wheat) is so softened by a pro- cess of the inventor that it can be made into dough by this machine and need not be touched by hands. This * Kornbrod ' is said to have a beautiful brown color, a very pleasant flavor and is easily digested even when fresh. Numerous testimonials from the heads of public institutions and officers in the Russian army have been received by the maker ; and it is stated by consumers of * Kornbrod ' for any notable period that the ordinary white bread has to them a mouldy flavor." Desirous of hastening the time when bread not made with hands shall become the popular bread evolved from the public bakeries, unusual space has been devoted to it BREAD. 75 with an abiding conviction that when once established — and made of the entire wheat, graham meal and crushed grains — the purity, economy and healthfulness of such bread will open the way to the adoption of still more sim- ple and perfect aerated breads, that are now used largely in private homes and sanitariums. These are rendered light by the immediate admixture of atmospheric air and perfected by the heat of the oven, and would be acknowl- edged by competent scientists and conservators of public health to be the real " staff of life." Yeast Bread. Although bread raised with yeast is not the best upon which to feed the world, yet as it is the most popular bread, directions will be given for making it in the best and most healthful way. FIRST AS TO KNEADING. When we consider the possible physical condition of the people who knead our bread, the danger of diseased emanations from lungs and skin that mingle with the air surrounding the bread-board during a lengthy kneading process ; the bread set to rise perhaps uncovered and exposed to mixed odors from various culinary operations, pipes, cigars, and unventilated kitchens, the question arises, can we have pure, dean bread even at home except by ** eternal vigilance." Anything then which would obviate kneading with the hands was desirable. Stirring with a spoon was labo- rious, although the bread was fine and good. This want Author's Note.— Since writing the above I have learned that the New York Aerated Bread Company have suspended their work ; presumably because the American public is not yet sufficiently educated to sustain it. As one of its chief claims to popular favor was on the score of cleanliness, this failure is to be especially regretted. 6 74 THE FAT OF THE LAND. has been met in the Prescott Bread Kneader which secures a practical, efficient method of kneading and mixing dough without hand contact. Simple in construction, easy to use, and to wash, there can be no excuse for the thrifty practical cook kneading her bread by the present method.* TO MAKE THE BREAD. First be sure the water used is pure, freshly drawn and heated, the utensils clean and flour or meal of the best quality. In cold weather warm the flour and utensils. Put one fresh yeast cake or its equivalent in a little tepid water to soften. Sift a large quart of any sort of flour you wish to use into your mixing bowl ; prepare nearly a quart of warm, not hot water. Now dissolve the yeast ; pour half the warm water into the flour, add the yeast, and begin to stir the mixture with a strong spoon, adding water until the dough is about as stiff as you can stir it. If you have a kneader you will be the gainer in every way ; if not, continue the stirring until the dough is a firm smooth mass, and as stiff as it would have been had you kneaded it with the hands. This will make two medium sized loaves. Turn the dough at once into two small, lightly oiled baking pans
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Cook this with the app: pantry check, scaling, and the assistant.