Plain White Bread
Plain White Bread
2 qt sifted flour, reserving 1 C for kneading.
1 tsp salt
1 tsp sugar
1 Tbsp of butter
½ C baker’s yeast, or ½ cake dry hop or compressed yeast.
1 pt lukewarm water.
Combine flour, salt and sugar. Rub in butter. Proof yeast in the lukewarm water.
Pour water and yeast into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour as may be needed. Knead the mass for about half an hour and set it in a warm place to rise. By morning it should have doubled in bulk. Knead it over a little flour, shape into loaves and after it has risen in the pans, put into the oven and bake. Do not have the oven too hot at first. When done, take out of the pan and lean against something to cool. (Recipe circa 1890)
2 qt sifted flour, reserving 1 C for kneading.
1 tsp salt
1 tsp sugar
1 Tbsp of butter
½ C baker’s yeast, or ½ cake dry hop or compressed yeast.
1 pt lukewarm water.
Combine flour, salt and sugar. Rub in butter. Proof yeast in the lukewarm water.
Pour water and yeast into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour as may be needed. Knead the mass for about half an hour and set it in a warm place to rise. By morning it should have doubled in bulk. Knead it over a little flour, shape into loaves and after it has risen in the pans, put into the oven and bake. Do not have the oven too hot at first. When done, take out of the pan and lean against something to cool. (Recipe circa 1890)
