Two Loaves of Wheat Bread

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

No ratings yet

A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

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

Ingredients 4 ingredients

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.
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

To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled.
With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups).
Knead until the dough is elastic;
cover, and set to rise in a temperature of about 70° Fahr.
When the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixing-bowl.
When again double in bulk, shape into two double loaves and set to rise in buttered pans;
when it has risen a third time, bake one hour.

Plating

Create your own image with FoodStudio

Cookware for this recipe

Saucepan
Mixing bowl
Chef's knife
Sieve