Water Bread
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- 2½ quarts of flour, 1 quart of water, 1 tablespoonful of salt, 1½ cakes of compressed yeast.
- Place the flour on the hot shelf to get thoroughly warm.
- Let it be warm to the hand.
- Dissolve the yeast in a tablespoonful of water, and add it, with the salt, to a quart of warm water.
- Turn the liquid into the flour, reserving enough flour to use on the molding-board.
- Mix it thoroughly.
- Turn it on to the board and form it into well-shaped loaves.
- This quantity of material will make three loaves.
- Let it rise in the pans to double in size, which will take about one and a half hours.
- Bake for one hour.
- This bread is made in about three hours.
- It is the most simple receipt possible, and gives excellent results.
- Some judgment must be used about the quantity of flour, as it takes a little more or less according to its dryness.