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Gluten Bread

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

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

Ingredients 5 ingredients

  1. one tablespoon of sugar
  2. one cup of milk
  3. one cup of lukewarm water
  4. three cups of gluten flour gradually
  5. one teaspoon of salt

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.

Method

  1. Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water;
  2. add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt.
  3. Knead thoroughly until smooth and elastic;
  4. place in well-greased bowl;
  5. cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.
  6. Mold into loaves;
  7. place in greased pans, filling them half full.
  8. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.
  9. This will make two one-pound loaves.
  10. For diet use omit shortening and sugar.

Plating

Cookware for this recipe

  • Mixing bowl
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.