Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 tablespoon sugar
- 1/0 cup home-made yeast
- 2 generous qts
- 1 table- spoon butter
- 2 loaves of bread
- 70 degrees
- 90 degrees
- 2 bread pans
- 1 roll pan
- two loaves
Directions
2 generous qts. of unsifted flour, IVU pts. Avarm water, 1 table- spoon butter, 1 tablespoon sugar. Vo tablespoon salt, H cake com- pressed yeast or 1/0 cup home-made yeast.
This will make 2 loaves of bread and a pan of rolls. Many peo- ple confound entire wheat flour with graham, but it is very differ- ent. Graham is a coarse-ground wheat meal; entire wheat flour is the whole wheat-^with the coarse husk discarded, of course — ground to a fine flour. It gives a brown loaf or roll, but a delicious one^ smooth and fine.
After sifting the flour into a bread bowl, put aside a cupful for use in kneading the bread later, and put the sugar and salt with the remainder. If the yeast be compressed, dissolve it in a small quan- tity of water ; pour the remaining water and the yeast into the bowl, and finally add the butter, somewhat softened by standing in a warm place for a while ; beat the dough vigorously with a strong spoon, and when it gets smooth and light, sprinkle a moulding board with a part of the flour that was reserved, and turn the dough out upon the board ; knead until smooth and elastic, say from twenty minutes to 1/2 an hour ; then return to the bowl, and after covering first with a clean towel and then with a tin or wooden cover; let it rise for about eight hours in a temperature of about 70 degrees. If the tem- perature be lower than 70 degrees, more time will be required for the rising, and, of course, if it will be higher, less time will be needed.
If the dough be mixed in the morning and kept for four or five hours in a temperature of 80 or 90 degrees, it will be in a condition for baking in the afternoon. When it has risen, butter lightly 2 bread pans and 1 roll pan. Make enough rolls to fill the pan. shap- ing them with the hands: then put the remainder of the dough on a
1 10 THE WARREN COOK BOOK
board and divide it into two loaves. Let the rolls and loaves rise till they are double their original size; then bake in a moderate oven — the rolls for % hour and the bread for one hour.
Miss Parloa. RYE BREAD. Make the same as my graham bread, except use rye flour instead of graham. Mrs. M. J. Danforth.