Vintage Recipe Box 151 Overview
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Recipe Card Details
Bread Recipe Card Front
Front of the recipe card for Bread.
Bread Recipe Card Back
Back of the recipe card for Bread.
Vintage Kitchen Tools, Dishes, and Cookbooks
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- 1 1/4 lbs. (5 Cups) Gold Medal Flour
- 1 Cake Compressed Yeast
- 1 1/2 Level Teaspoons Salt
- 2 Level Teaspoons Sugar
- 1 1/2 Cups Water
- Crumble yeast cake, dissolve in small amount of the like warm water.
- Add the resr of the luke warm water, salt and sugar
- Mix well and add all of the flour
- When paritally mixed, add the shortening.
- Mix well with the hands. Keep sides of bowl clean.
- Turn out on slightly floured board and knead until dough is smooth
- Allow to stand in warm place (80 to 82 degrees F.) for two hours or until double in bulk
- Knead down and let stand 45 minutes.
- Knead again and let stand 15 minutes.
- Divide dough for the loaves if more than on loaf if being made.
- Put in well greased loaf pans.
- Allow to rise until light.
Temperature - 425 F. (Hotoven) for first 15 minutes, then reduce heat to 380 F. (Moderately hot oven.)
Size of Pan - 5x10 in.
Amount - Two one lb. loaves, or one one lb. loaf and one dozen rolls.