Mrs. Gatchell’s White Bread Recipe

There are many variables in this white bread recipe.  It is from 1904, so I’m not surprised that there isn’t a lot of detail.  There is no solid measurement for the flour, so mine is an estimate.  Only add one cup at a time so you don’t add too much flour.  I’m guessing there are about 8 cups of flour to 4 cups of water for bread.  I also had to reference my measurement conversions for how much yeast to use, so this is also an estimate at 2 packets or 4 1/2 teaspoons.

Aside from all the vague information, it is a pretty straight forward recipe….right?  If you are feeling adventurous and make this recipe, let me know how it goes in the comments!

Recipe

One quart warm water, teaspoon salt, 1 tablespoon sugar, 1 tablespoon lard, 1 compressed yeast cake dissolved in little water, into this stir sufficient sifted flour to form a batter and beat until smooth; then add flour until it can be handled.  Turn on board and knead with a light touch until nice and smooth; put in pan or stone jar, set in warm place, let rise, then mold into loves; let stand until light and bake in a good oven 35 minutes.

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White Bread by Mrs. Gatchell

White Bread recipe from 1904

Course Bread

Cuisine American

Keyword Bread

Cook Time 35 minutes

Ingredients

• 4 cups water warm
• 1 tsp salt
• 1 tbsp sugar
• 4 1/2 tsp yeast 1 compressed yeast cake
• 8 cups flour this is an estimate, add 1 cup at a time

Instructions

1. One quart warm water, teaspoon salt, 1 tablespoon sugar, 1 tablespoon lard, 1 compressed yeast cake dissolved in little water, into this stir sufficient sifted flour to form a batter and beat until smooth; then add flour until it can be handled.

2. Turn on board and knead with a light touch until nice and smooth; put in pan or stone jar, set in warm place, let rise, then mold into loves.

3. Let stand until light and bake in a good oven 35 minutes.