FoodReference.com Logo

CLASSIC RECIPE SECTION - FoodReference.com

  Home   |   Food Articles   |   Food Trivia & Facts   |   Cooking Tips   |   RECIPES   |   Today in Food History   |   Who's Who   |   Food Quotes   |   Videos   |   Food Trivia Quizzes   |   Crosswords   |   Food Poems   |   Cookbooks   |   Food Posters   |   Free Magazines   |   Gardening   |   Gourmet Tours & Schools   |   Key West   |   Food Festivals & Shows   |

You are here >  HomeRecipes

 1906 COOKBOOKBREADS, PAGE 2 >  Good Light Bread #1 >

NEXT

 



Free Food Magazine Subscriptions 

 

 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

GOOD LIGHT BREAD #1
 
 
 To make a good light bread, boil 6 good-sized potatoes till tender, pour all into a vessel containing 2 large spoonfuls of flour, mash all together until smooth, then add cold water till milk warm. Add about 1 1/2 pints of good fresh hop yeast; set it to rise over night; in the morning warm it slightly and strain through a colander into the flour in the tray, making a thin sponge; let it rise till light; then salt to taste and put in a large handful of sugar, knead moderately stiff, and when light, mold into loaves.

Sister L. Schock, Huntington, Ind.
 
 

RELATED RECIPES:

  BREADS, PAGE 2   ][   Good Biscuits   ][   Good Dry Yeast   ][   Good Light Bread #1   ][   Good Light Bread #2   ][   Graham Biscuit   ][   Graham Biscuits  ][   Graham Gems   ][   Graham Gems (2 Recipes)   ][   Graham Gems (3 Recipes)   ][   Homemade Yeast   ][   Jug Yeast   ][   Maryland Biscuits   ][   Muffins (2 Recipes)   ][   Muffins or Turnovers   ][   Oatmeal Gems   ][   Old Fashioned Corn Pone   ][   Perfect White Bread   ][   Pop Overs   ][   Potato Rusks   ][   Potato Yeast   ][   Raised Biscuit   ][   Rowland Buns   ][   Sponge for Light Yeast   ][   Steamed Corn Bread   ][   Sweet Biscuit   ][   Sweet Rusks   ][   Tea Biscuits   ][   Tea Rolls   ][   To Make Bread with Spook Yeast   ][   Unleavened or Communion Bread   ][   White Bread   ][   Whole Wheat Gems   ][   Yeast (2 Recipes)  


  Home   |   About Us & Contact   |   Cooking Tips   |   Recipe Contests   |   Food History Articles   |   Food Links   |

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming