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Simple Household Bread Cooking Recipe

Below is the quick and easy cooking recipe for Household Bread.

Four ounces of salt are dissolved in three quarts of water, and mixed with a pint of yeast. This mixture is poured into a cavity made in a peck of second flour, placed in a large pan or trough. When properly kneaded and fermented, it is divided into pieces of a certain weight, and baked. Sometimes, in farm houses, a portion of rice flour, boiled potatoes, or rye meal, is mixed with the flour, previous to kneading the dough. The rye and rice serve the Household Bread to bind the bread, but the potatoes render it light and spongy.—Or, for a larger quantity, put a bushel of flour into a trough, two thirds wheat and one of rye. Mix a quart of yeast with nine quarts of warm water, and work it into the flour till it becomes tough. Leave it to rise about an hour. And as soon as it rises, add17 a pound of salt, and as much warm water as before. Work it well, and cover it with flannel. Make the loaves a quarter of an hour before the oven is ready. And if they weigh five pounds each, they will require to be baked two hours and a half.

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