White Bread
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- a quart of new
- two teaspoonfuls 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
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- Scald a quart of new or unskimmed milk, let cool to lukewarm, then stir in a dissolved yeast cake, two teaspoonfuls of salt, and enough sifted flour to make a thin batter.
- Cover, and set aside till light, then work in flour until a dough of the proper consistency for bread is formed.
- Knead until it is smooth and elastic, and does not stick to the hands or board.
- Place in a clean, oiled crock, and when light, form into four loaves;
- let rise again and bake.
- Equal parts of milk and water may be used if desired.
Plating
Cookware for this recipe
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Wooden spoon
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Sieve