White Bread

A historical recipe from Sandwiches, by S. T. Rorer (1894).

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A historical recipe

Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.

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

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.

Add a pint of water to a pint of scalded milk;
when lukewarm add one compressed yeast cake, moistened, and a teaspoonful of salt.
Add sufficient flour gradually, beating all the while, to make a dough.
Knead this dough until it is soft and elastic, and free from stickiness.
Put it into a greased bowl, stand it in a warm place three hours.
Separate it into loaves, knead five minutes, put the loaves in square greased pans and stand aside until very light.
Slash the top with a sharp knife, brush with water, and bake in a moderate oven three-quarters of an hour.
This should make two loaves, or a dozen bread sticks and a dozen rolls.