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Bread from Milk Yeast

A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

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A historical recipe

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a cup of corn meal
  2. a pint of boiling water
  3. one teaspoonful of soda

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes.
  2. In the winter place it where it will keep warm.
  3. The next morning before breakfast pour into a pitcher a pint of boiling water;
  4. add one teaspoonful of soda and one of salt.
  5. When cool enough so that it will not scald the flour, add enough to make a stiff batter;
  6. then add the cup of meal set the day before.
  7. This will be full of little bubbles.
  8. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher.
  9. Then pour the yeast into a bread-pan;
  10. add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves.
  11. Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin.
  12. This recipe makes five large loaves.
  13. Do not allow it to get too light before baking, for it will make the bread dry and crumbling.
  14. A cup of this milk yeast is excellent to raise buckwheat cakes.

Plating

Cookware for this recipe

  • Saucepan
  • Kettle
Source Public domain in the USA
Credit

From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.