White Bread Recipe by Mrs. Gatchell

White Bread Recipe by Mrs. Gatchell

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.

white bread recipe

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.

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