Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of salt
- a quart of flour
- a gill of yeast
- a quart of wa- ter
- half full
- two good-sized loaves
- salt
Directions
TO MAKE BREAD
Take a quart of flour, half a gill of yeast, one teaspoonful of salt, and a quart of wa- ter; stir this up with a spoon until well mixed. Put the flour into the pan ; make a hole in the flour, turn in the yeast, put in the salt, add the warm, not hot water, a lit- tle at a time until it is a thick battet. Let it stand in a warm place to rise. When this sponge, as it is called, is all of a foam, add as much flour as you can mix in with your hand. Let it stand till the bread rises quite light. Turn it out on to the bread- board, knead it well with your hands. Rub the pans with a little butter; put in the bread ; fill the pan about half full ; set it
MRS. PUTNAirS
on the range until it rises again ; put it in to bake. This will make two good-sized loaves. It will require one hour to bake. When you take it out of the oven, strike it with your knuckles ; if it is done, it will ring, if soft, put it back into the oven.