- 2 quarts flour.
- 1 tbsp. sugar.
- 1 pint lukewarm water.
- 1 tsp. salt.
- 1 tbsp. BUTTER, dripping or lard.
1/2 cake compressed yeast, dissolved in 1/2 cup water.
(This recipe is for Manitoba flour. A little more fine flour would be necessary.)
Sift the flour. Put the salt, sugar and BUTTER into a large bowl, pour on the warm water, stir until they are dissolved. Add the flour gradually until it forms a thin batter, then add the yeast; beat vigorously for at least five minutes. Add more flour until the dough is stiff enough to knead. Turn out on the board and knead for half hour. Cover and let rise until double its bulk. Form into separate loaves, put into the pans, cover, and let rise again till double its bulk. Bake in a hot oven about an hour. (Milk or half milk may be substituted in this recipe.)
The Fun of Cooking, by Caroline French Benton (Year 1915)