Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Water Bread.

1 quart of flour.

1/2 pint of water, generous measure.

1 tablespoonful of butter or lard.

1/4 cake of compressed yeast, or 1/2 gill of liquid yeast.

1/2 teaspoonful of salt.

1 teaspoonful of sugar.

Sift the flour into the bread bowl. Take out half a cupful to use in kneading. Put the salt, sugar, and half the butter in the flour. Dissolve the yeast and mix with the flour. Beat well with a strong spoon.

Sprinkle flour on the board and knead the dough for twenty minutes or half an hour. Return to the bowl, and rub the remainder of the butter or lard over it. Cover with a clean towel; then put a tin or wooden cover on the bowl and raise and finish as directed in the rule for bread made with dry yeast. This will make two small loaves or one large one.