Yeast Bread (Without Kneading)

Ingredients

• one tablespoonful of salt
• one tablespoonful of sugar
• two tablespoonfuls of flour
• a yeast cake
• one pint of lukewarm water

Method

1. 1

   Mix salt, sugar, and flour with enough water to form a cream.

2. 2

   Add boiling potato water and softened yeast.

3. 3

   Let rise overnight, then shape and rise again before baking.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 103. The excerpt below is the record exactly as published.

YEAST BREAD (WITHOUT KNEADINQ). At noon take a dish (a two-quart lard pail is good for this purpose) and put into it one tablespoonful of salt, one tablespoonful of sugar and two tablespoonfuls of flour with enough cold or tepid water to mix to a 136 BREAD, BISCUIT MUFFINS, WAFFLES, ETC, eream without lumps. Pour into this the boiling water in which potatoe<i have boiled for dinner. Put in at the same time a yeast cake (I use Yeast Foam) in a cup of cold water. When the yeast is cold pour the softened yeast cake and the water, in which it has stood, into the pail of yeast and let it stand until night. Then put all into the bread-pan, add flour, and make a batter. (If this is not enough for one baking a little water may be added.) Let rise until morning, then mix up hard and let it rise again. Do not mix down at all. When ready put in loaves and let rise until ready to bake. Excellent. M. A. McD. BREAD MADE FROM DRY YEAST. Put into the baking-dish two quarts of sifted flour, less one teacup- ful, to be used on the board when kneading; mix with it one teaspoonful of salt; rub in well one tablespoonful of either butter, Ko-nut or lard. Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of a cake of dry hop or compressed yeast, with one pint of lukc-warm water

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