Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoonful salt
- 1 teaspoonful sugar
- 3 cups flour $0
- 2 cups water 0000 gas
- 2 cups sour milk
- 1 quart warm water
- a pinch of sugar
- 3 loaves $0
- 9 cents per lb
- 1 table- spoonful fresh milk
- half milk
- one thing
- six one-pound loaves of bread
- 1 cake fleishman's yeast 0250 y2 c
- 4 lbs
- six loaves of bread cost $0
- 1 table- spoonful salt
- one yeast cake in % cupful water
- three parts
- one part knead up
- salt
Directions
Salt Rising Bread.
V2 c white corn meal $0.0141
1 T fresh milk 0017
Pinch of salt 0001
Pinch of sugar (*4 t) 0002
Cost of rising 0161
3 quarts flour 1689
1 t salt 0003
1 t sugar 0008
1 pt. milk 0535
Rising as above 0161
Fuel to bake 0340
For 3 loaves $0.2736
Or a little over 9 cents per lb. loaf. Make the rising at 6:30 p. m., us- ing V2 cup white corn meal, 1 table- spoonful fresh milk, y2 cup boiling water, pinch of salt and a pinch of sugar. In early morning take sifter full of flour, 1 teaspoonful salt, 1 teaspoonful sugar and make thin batter with half milk and half warm water. Add the rising and beat most thoroughly. Make in lard bucket and place it in a larger bucket of warm water, hot enough to bear finger in. Sponge should be ready by 10:30 (stands about three hours.) Make into loaves, keep loaves very warm till light enough to bake. — Jessie A. Fox, Astoria, Or.
White Baking Powder Loaf.
3 cups flour $0.0423
y2 t salt 0002
2 t Baking Powder 0042
1 T Cottolene 0090
2 cups water 0000
Gas for 1 hour 0255
Total $0.0812
Sift flour, baking powder r.nd salt into a bowl. "Work in slightly warmed Crisco and mix to a soft biscuit dough. Turn on board and lightly form into a loaf. Put into greased pan and bake 45 minutes in a medium oven. The loaf weighs 1% lbs.
Or take the same recipe and sub- stitute 2 cups sour milk for the water, adding % t soda to the ruilk, and it will make a milk loaf at a cost of $0.0966 for 1% lb. loaf.
Note — Yeast bread is cheaper anl I think more wholesome. — Mrs. Crow, 1153 Forty-ninth avenue, S. E., city.
Making and Baking Bread.
Mrs. "W. R. Crow, 1153 Forty-ninth avenue Southeast, Portland, sends us these very exact and helpful direc- tions for making bread, and figures her prices out in fractions, with a trifle different price than we pay on the market. These price comparisons are helpful.
In sending in my recipes I am giv- ing as near as I can what years of experience has taught me and have figured my recipes as closely as pos-
sible, though one may substitute cheaper shortening if desired. In bak- ing bread it is better to choose an ironing or other day at home, making the bread all in one day, but the sponge may be set the night before. More depends on the mixing for suc- cess than any other one thing, as dif- ferent flours require different amounts of moisture. Keeping the sponge or dough too warm makes a light but coarse-grained bread, too cool, it is apt to be dark and heavy. Keep the sponge just a bit warmer than blood heat. A good mixing rule is to mix the sponge almost, but not quite thick enough to leave the spoon tracks. In mixing stiff, if not an ex- perienced baker, take a mixing spoon; now sift in flour, a cupful at a time, mixing thoroughly each time until the dough is so stiff it leaves the pan in an ungainly ball. You may think it too soft, but thickly flour your board, turn out the dough, now thick- ly flour the hands, and lightly press and pull the dough into shape by put- ting the hands on the dough against the board, and bringing up and over from all sides. Do this till the dough can be kneaded. Now knead thor- oughly, pressing lightly downward and outward with a rolling motion al- ways. These directions apply to all bread and small breads of yeast. Six one-pound loaves of bread:
1 lb. potato for year $0.0200
1 cake Fleishman's yeast 0250
y2 c, or % lb. lard, at 30c 0750
1/2 c sugar, or % lb., at 8 l-3c. . .0205
4 lbs. flour, at $0.0563 2252
1 T salt (1-125) 0008
Gas for baking, 45 minutes 0220
Six loaves of bread cost $0.3885
One loaf of bread will cost $0.0648.
Process of making: Cook potato well done, mash fine, add 1 table- spoonful salt, 1 quart warm water, flour to make good medium batter and beat hard. Dissolve one yeast cake in % cupful water, add to bat- ter and beat again. Set in warm place, free from draft, until very light. Now add the melted lard and sugar (you may have to add more warm water to absorb the remaining flour) ; add flour as directed above, and knead thoroughly. Let rise to double the bulk, knead down again, using no flour (oil or grease the hands). When well risen again mold into loaves, put into well-greased pans, let rise two-thirds its bulk and bake 45 minutes.
War Bread Costs 6% Cents Per Loaf.
For a small family one-half the above recipe should be used, or divide the sponge into three parts; to one part knead up and make white bread,