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Bread Made with Dry Yeast

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Ingredients 13 ingredients

  1. 1 yeast
  2. one gill of the flour
  3. a spoon until
  4. a gill of blood-warm water
  5. Rub
  6. Cut
  7. 1 teaspoonful of salt
  8. a gill of the water
  9. 2 tablespoonfuls of butter
  10. a tin or wood cover
  11. 2 quarts of flour
  12. 1 tablespoonful of sugar
  13. a quart bowl
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. For three Loaves.
  2. 2 quarts of flour.
  3. 1-1/4 pints (2-1/2 cupfuls) of blood-warm water.
  4. 2 tablespoonfuls of butter or lard.
  5. 1 yeast cake.
  6. 1 tablespoonful of sugar.
  7. 1 teaspoonful of salt.
  8. For three small loaves there will be required two quarts of flour, one pint and a gill of blood-warm water, one yeast cake, one tablespoonful of sugar, two tablespoonfuls of butter or lard, and one teaspoonful of salt.
  9. Sift the flour in the bread pan.
  10. Break up the yeast cake and put it in a quart bowl;
  11. then add a gill of the water, and mash with a spoon until the yeast and water are well mixed.
  12. Beat in one gill of the flour.
  13. Cover the bowl and set in a warm place for two hours.
  14. At the end of that time the batter should be a perfect sponge.
  15. Add to the sponge the pint of warm water, half the butter or lard, and the salt and sugar.
  16. Stir this mixture into the flour and mix well with a spoon.
  17. Sprinkle the moulding board thickly with flour, and, turning the dough upon it, knead for twenty minutes, using as little flour as possible.
  18. At the end of this time the ball of dough should be soft, smooth, and elastic.
  19. Place the dough in the bowl and rub the second spoonful of butter or lard over it.
  20. Cover with a clean towel and then with a tin or wood cover.
  21. Set the bowl in a warm place and let it rise over night.
  22. In the morning the dough will have increased to three times its original volume, and will be a perfect sponge.
  23. Knead it in the bowl for five minutes—do not use flour—and then shape into three small loaves.
  24. Put these in deep pans, and with a sharp knife cut lengthwise through the centre of each loaf.
  25. Put the pans in a warm place and cover with clean towels.
  26. Let the loaves rise to twice their size, and then bake in a moderately hot oven for fifty minutes.

Plating

Cookware for this recipe

  • Cake tin
  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Sieve