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Twentieth Century Bread

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None 1 pint of milk 1 pint of water 1 compressed yeast cake 1 level teaspoonful salt This bread, of course, is made from whole wheat flour. The liquids used may be either milk, or milk and water, or all wa

Instructions

Step 1. brush, and place it in moderately quick oven (360°) for 1/2 hour.

Step 2. When done, turn at once from the pans, resting the loaves so that

Step 3. the air will pass around them, and when perfectly cool, put them into a clean tin bread box.

Step 4. If home made yeast is used, add a cupful, making the sponge at

Step 5. night; stand it in a warm place (about 60°) from, say* 10 o'clock

Step 6. until 5 or 6 the next morning. Add flour and knead it and mold

Step 7. at once into loaves. The time for second standing must also be increased from 1 to 2 or 3 hours. Copyright, Mrs. S. T. Rorer.