Old Virginia Loaf Bread
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 teaspoonful of brown sugar
- 1 tablespoonful of sweet lard
- three tablespoonfuls of good hop yeast
- three pints of the best family flour
- a teaspoonful 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.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Sponge for the same.
- Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it.
- Stir into it 1 teaspoonful of brown sugar.
- 1 tablespoonful of sweet lard.
- Then add three tablespoonfuls of good hop yeast.
- Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.
- Sift into the tray three pints of the best family flour, to which add a teaspoonful of salt.
- Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough.
- Knead it till the dough is smooth, then let it stand all night to rise.
- Work it over in the morning, using just enough flour to keep it from sticking to the hands.
- Allow it one hour to rise before baking and one hour to bake in a moderate oven.
- Then it will be thoroughly done and well dried.
- Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.--Mrs.
- S.
Plating
Cookware for this recipe
-
Saucepan
-
Vegetable peeler
-
Wooden spoon
-
Sieve