Yeast Bread

Ingredients

• three quarts of good flour
• a large teaspoonful of salt
• one pint of new milk or water
• one cup of yeast

Method

1. 1

   Sift and warm flour; make a cavity in the center, add salt; pour boiling hot milk or water into this and stir quickly; cool off with cold milk or water; add yeast; mix well; cover and set in a warm place; this will be ready to knead before breakfast if set overnight.

2. 2

   Knead and let rise; mold into loaves, let rise again, and bake in a moderately hot oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 331. The excerpt below is the record exactly as published.

YEAST BREAD. 381 have the yeast jar perfectly clean ; pour in the cooked batter and set away to cool ; when cool enough not to scald the yeast, put in a tea- cupful of yeast ; when light, tie up tightly and set on the cellar floor. DRY YEAST. Take a large handful of hops, tie up in a cloth and place in a crock or bright stew pan ; pour one and one-half quarts boiling water over them and steep fifteen minutes ; remove from fire, squeeze the water from the hops and lay them aside ; put one quart flour, one tablespoonful of gin- ger and three of sugar into the hot water, which should be hot enough to thoroughly scald the flour; when cool add a couple of cakes of good dry yeast; then stir the mixture frequently; every time it rises, stir it down again; let it stand over night; the next morning stir as before; when it is all a light foam, stir thick with corn meal ; make into cakes and dry in the shade. GRANDMA'S HOP YEAST. Put two handfuls of hops in a sack and then put in a kettle with two quarts of water ; let them boil ten minutes ; peel and steam three or four good sized potatoes ; put two quarts of flour in a pan ; pour the boiling hot water on the flour ; mash the potatoes and stir them into the mixture while hot ; when the whole becomes milk- warm, add one- half teacup of sugar, same amount of salt and one coffee cup of baker's yeast. YEAST BREAD. To make first-rate bread, the sponge should be set over night in a warm place and raised and kneaded three times ; the first time from fifteen to twenty minutes — the more the better. If this rule is followed the bread will present an even surface when sliced off, and not the loose, crumbly appearance which is so often seen in bread. Take three quarts of good flour, sift and warm ; make a cavity in the center, add a large teaspoonful of salt ; take one pint of new milk or water boiling hot, pour into this and stir quickly ; cool off with cold milk or water; add one cup of yeast

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