White Bread
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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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- 3 Cupfuls of Flour 3 Teaspoonfuls of Sugar 1 Teaspoonful of Lard 1 Pinch of Salt 1/2 Yeast Cake Rub sugar, salt and lard into the flour.
- Dissolve the yeast in half a cupful of cold water.
- Put all together and mix to a stiff dough with milk or water, at night.
- In the morning, push it down and let rise again.
- Then knead and place in a pan.
- Let it rise to twice its bulk and bake thirty minutes.