Yeast Bread, No. 1

Ingredients

• Two quarts of flour
• half a cupful of yeast
• nearly a pint and a half of water
• half a table-spoonful of lard
• half a table-spoonful of sugar
• half a table-spoonful of salt

Method

1. 1

   Sift flour into a bread-pan, reserving a cupful for kneading.

2. 2

   Add salt, sugar, yeast, and warm water.

3. 3

   Beat well, knead for 20-30 minutes, rub lard over the dough, cover, and let rise in a warm place for 8-9 hours.

4. 4

   Shape into loaves or rolls, let rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 189. The excerpt below is the record exactly as published.

half a table-spoonful of salt, and one-eighth of a tea- spoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes. Add them to the stew, and simmer one hour longer. Taste to see if there is enough salt and pepper, and if there is not, add more. Dumplings. One pint of flour, measured before sifting ; half a tea- spoonful of soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet with a small cupful of milk. Sprinkle a little flour on the board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it, roll to the thickness of half an inch, cut into small cakes, and cook ten minutes. By remembering that the soup should be boiling rapidly when the dumplings are put in ; that they should not sink too deep in it ; that they should boil just ten minutes ; that the cover should fit tightly, so that the steam shall not escape ; and that the pot boils all the time, so that the steam is kept up ; and by following the other directions, success is insured. 380 MISS PARLOA'S NEW COOK BOOK. BREAD. When you put the bread on the board, pat it lightly. Do not press down, but let all motions be as elastic as possible. Knead with the palm until the dough is a flat cake, and then fold. Keep doing this until the dough is light and smooth and will not stick to the board or hands. Use as little flour as possible in kneading. Do not stop until you have fully finished, for bread that has " rested' ' is not good. Milk can be used instead of water in mixing. It should always be first scalded, and then allowed to cool to blood heat. One table-spoonful of lard or butter makes the bread ten- derer when water is used. In cold weather some kitchens grow cold very quickly after the fire is out. In this case the bread should be made earlier in the evening, and set in a warmer place (about eighty or ninety degrees) ; because if it begins to rise within the first two hours, it will continue to rise, unless the tem- perature falls to the freezing point. The reason for letting the rolls rise longer than the loaves is, that the former, being smaller, are penetrated by heat much more quickly than the loaves are, and, of course, fermentation is stopped sooner ; therefore, the rolls do not rise as much in the oven as the loaves. Rolls should be made into smooth little balls, and should be placed in even rows in a shallow pan. Breakfast rolls are first made into little balls and then rolled between the hands until three inches long. They are placed close to- BREAD. 381 gether in even rows in the pan. Dinner and French rolls, after being made into little balls, are put on a well-floured board, and a little, well-floured rolling-pin, two and a half inches in diameter, is pressed nearly through their centre. The rolls are to be so placed in pans as not to touch each other. Being so small, and baking so quickly, they have a sweet taste of the wheat. The best-sized pan for loaves is made of block tin ; is eight and a half inches long, four and a half wide, and three deep. Those for wheat bread should be greased very slightly with either butter or lard. For rye, Indian, or Graham, they must be greased thoroughly, as the dough clings more to the tins. There are many kinds of bread that can be made readily and safely after once learning to make good common bread. It is difficult to give exact rules for flour, as it varies, some kinds requiring much more water than others. The "new process " flour has so much more starch, and packs so much more closely than the " old process," that one-eighth less is required, or one- eighth more of liquid ; but if the flour is weighed, the same amount of water is taken for a pound of flour made by either process. The best flour is always the cheapest for bread. As there is no one article of food of so great importance for the health and happiness of the family as bread, make it as nearly perfect as possible. Yeast. Put two quarts of water and two table-spoonfuls of hops on to boil. Pare and grate six large potatoes. When the hops and water boil, strain the water on the grated potatoes, and stir well. Place on the stove and boil up once. Add half a cupful of sugar and one-fourth of a cupful of salt. Let the mixture get blood warm ; then add one cupful of yeast, or one cake of compressed yeast, and let it rise in a 382 MISS PARLOA'S NEW COOK BOOK. warm place five or six hours. When well risen, turn into a stone jug. Cork this tightly, and set in a cool place. As poor yeast is the chief cause of poor bread, pains should be taken to make yeast properly and to keep it well. It must never be allowed to stand in a warm room after it has risen, and the jug in which it is kept should be carefully washed and scalded each time the yeast is renewed. As much care must be taken with the stopper as with the jug. When it is convenient to get fresh cakes of Fleischmann's compressed yeast, it will be much better and cheaper to use them than to make your own. This yeast is wholly free of any injurious substance, and with it good bread can always be made, provided the flour is good and the rules are fol- lowed. Yeast Bread, No. 1. With these materials two loaves can be made : Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water

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