Currently listing 1546 recipes in 119 categories!
The best Bread-makers use the quick method. One cake of yeast will suffice, but two cakes produce quicker, stronger fermentation and beter Bread.
2 cakes Fleischmann’s Yeast
1 quart lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter, melted
3 quarts sifted flour
1 tablespoonful salt
Dissolve yeast and sugar in lukewarm water; add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light—about one and one-half hours.
Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes.
If a richer loaf is desired, use milk in place of part or all of the water.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Other Recipes in this Category:
Thank you, your comments will be reviewed shortly!