Recipe: White Bread

Bread made from white flour, which is commonly referred to as white Bread, is used to a much greater extent than any other kind, for it is the variety that most persons prefer and of which they do not tire quickly. However, white Bread should not be used to the exclusion of other Breads, because they are of considerable importance economically. This kind of Bread may be made by both the quick and the long processes, for the ingredients are the same, with the exception of the quantity of yeast used. The amounts given in the following recipes are sufficient to make two large loaves or three small ones, but, of course, if more Bread is desired, the quantity of each ingredient may be increased proportionately.
WHITE Bread–LONG PROCESS
(Sufficient for Two Large or Three Small Loaves)
• 2 Tb. fat
• 2 Tb. sugar
• 1/2 cake compressed yeast, or 1 cake dried yeast
• 1 Tb. salt
• 1 qt. lukewarm liquid
• 3 qt. flour
• 1 c. flour additional for kneading
Put into the mixing bowl the fat, the sugar, the salt, and the yeast that has been dissolved in a little of the lukewarm liquid. Add the remainder of the liquid and stir in half of the flour. Place this sponge where it will rise overnight and will not become chilled. In the morning, add the remainder of the flour, stirring it well into the risen sponge, and knead the dough thus formed. Allow it to rise until it has doubled in bulk and then knead it again. After it is properly kneaded, shape it into loaves, place them in greased pans, let them rise until they have doubled in bulk, and then bake them.
Combining the ingredients in the manner just mentioned is following the sponge method of the long process. By adding all instead of half of the flour at night, the straight-dough method of this process may be followed.

WHITE Bread–QUICK PROCESS
(Sufficient for Two Large or Three Small Loaves)

  •  2 Tb. fat
  •  2 Tb. sugar
  •  1 Tb. salt
  •  2 CAKES compressed yeast
  •  1 qt. lukewarm liquid
  •  3 qt. flour
  •  1 c. flour additional for kneading

Put the fat, the sugar, and the salt into the mixing bowl, and then to them add the yeast dissolved in a few tablespoonfuls of the lukewarm liquid. Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method. One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good. After the dough has been allowed to rise the required number of times and has been kneaded properly for the method selected, place it in greased pans, let it rise sufficiently, and proceed with the baking.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)