Originally Published:
Jubilee Cook Book, 1887
Original Images:

One tablespoon of salt, one tablespoon of sugar, three tablespoons of flour. Pour on a pint of boiling water and let it cool; add two yeast cakes and let it rise; then boil one dozen large potatoes, rub them through a colander and pour on them one quart of boiling water and one quart of cold water, and let it stand until cool, then put the whole together and let it rise. Take one pint of the mixture for each loaf of bread to be made.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take one quart tepid water or two-thirds milk and one-third water, stir this into one pint of wheat flour and enough graham to make a stiff batter. Mix with it one-half pint homemade yeast or two tablespoons baker's yeast, add a pinch of salt, let it rise in a warm place over night. In the morning add a small tea-cup of molasses or brown sugar and stir in enough graham flour to make as stiff a batter as is possible to stir with a spoon. Put into bake tins and when light bake. If there is danger of becoming acid, add a small teaspoon of soda with the molasses.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take one quart of nice, soft meal to which add salt and one teaspoon soda. Pour on just enough boiling water to thoroughly scald, but not to make sloppy, add one teacupful good molasses, let it cool until it will not scald the yeast, then add one-half cup lively, soft yeast, stir in graham flour until the batter is very stiff, put in a tin, set in warm place to rise. Steam two hours and bake in moderate oven one hour. More or less molasses may be used according to taste.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

At night or in the morning (early) scald out a quart pitcher and in it put four tablespoonfuls of new milk and a small one-fourth teaspoonful each of salt and soda. Add boiling water enough to scald. When cooled so that flour will not scald stir in enough to make a thick batter, cover closely and set the receptacle in a dish of warm water. If water gathers on top dust in a little flour and stir briskly. When light set a sponge, putting flour in bread pan to make the desired amount; make a depression in center, turn in a pint of hot milk or water, which will scald some of the flour. Add a little salt and enough very warm (not scalding) milk or water to. make your bread. Pour in the rising and stir to a smooth batter, sprinkle a little flour over top, cover with a clean cloth and set in a warm place. When light immediately knead soft into loaves, brush over the top with butter. Cover well and keep warm until light. Bake in a quick oven twenty to thirty minutes.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take two large cups of Indian meal, half a cup of shortening (fresh roast beef drippings if you have it), pour over sufficient boiling water to scald the meal well, add salt and one small cup of molasses, when cool enough add a pint of light bread sponge, thicken stiff with graham flour, put in a tin pail, one deep enough to allow about four inches for rising, keep in a warm place till light, which should be a couple of hours, when light take a piece of old cotton wring out of warm water and dredge with flour, tie it loosely over the top of the pail and place in a kettle of boiling water, cover tightly and let it boil from three to four hours, adding water from time to time. When done remove the cloth and place in the oven for five minutes to dry off, then slip a knife around the edge of the pail turn bottom up on a plate and lift the pail off. When cool cut in round slices.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take half a coffee-cup of meal, scald with boiling sweet milk until about as thick as sweet cream, set in warm place to rise then set away in cool place. This will keep several days in cool weather. For bread take about one pint hot water, add salt, a little sugar and a pinch of soda, let it cool until it will not scald the flour, then add flour until about as thick as pancake batter. Stir in about one half of the meal yeast previously made and set in a kettle of quite warm water, keeping warm. This sponge will quickly rise. Then pour into a pan of flour, adding warm water and more salt if necessary, a tablespoonful of melted butter and sponge it, letting it rise; knead into loaves, let it rise and bake. But little kneading is necessary.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One coffee-cup of grated raw potatoe, one-half tea-cup of table salt, one-half tea-cup granulated sugar, a tea-cup of water in which a handful of hops has boiled, three pints of boiling water poured over these materials. When a little more than luke-warm add a half cup of good yeast. When light put into fruit jars and keep in cool, dark place.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

To make good bread, sift into your bowl one quart of flour, to which add three good sized potatoes, freshly boiled and mashed, with warm water sufficient to make a thin batter; then a teaspoonful of salt and a square of Flashman's yeast. If in the winter, put it in a warm place, and it will take about three hours to rise. When quite light, stir in sufficient flour to knead easily, being careful not to make it too stiff. Work it twenty minutes, then put it again to rise, and when light, make out your loaves with as little handling as possible. Bake in a not too hot oven.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Make ready a stone jar, having it perfectly clean and sweet; put into the jar two-thirds of a cup of sugar, two thirds of a cup of salt, and one quart of nicely mashed potatoes; add the water in which the potatoes were boiled; have ready a small handful of hops in an earthen bowl, pour boiling water over the hops and let stand a few minutes; then strain into the jar; pour water over the hops again and strain into the jar, making three quarts of the mixture; when milk warm add two-thirds of a cup of yeast, or one yeast cake dissolved in a little water. Let it stand in a warm place until light, or until it sparkles, then cover closely and keep it in a cool place. Good for six weeks.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3/4 c. warm water (total)
1 pkg. dry yeast
3 T. sugar
2 3/4 c. flour
3 T. dry milk powder
3 T. butter (or margarine)
1 t. salt
1 egg, beaten

Combine 1/4 cup water, yeast and sugar. Stir and let stand until it bubbles. Put flour, dry milk, butter and salt into food processor; process until combined. Add egg and yeast; combine. Slowly add remaining 1/2 cup water while the processor is running. Stop adding water when mixture forms a ball. (I usually have 1-2 tablespoons left in the cup.) Continue to mix about 10-15 seconds. Let rest for 2 minutes. Then turn on again for about 10 seconds. If dough is sticky, add flour 1 tablespoon at a time to correct. Turn onto floured surface. Form a ball. Place in greased bowl, turning to coat all surfaces; cover and let rise until doubled, about 1-1 1/2 hours. Punch down. (Press fist into center of dough, it will deflate, pull away from sides.) Turn dough onto board and reform into a ball. Do not knead.

Variations:

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 cakes fresh or dry yeast
2 c. lukewarm milk
1 c. sugar
2 t. salt
2 eggs, well-beaten
7-7 1/2 c. enriched flour
1/2 c. melted butter

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. milk
1/2 lb. butter
2 cakes yeast
1/4 c. warm water
1 c. sugar
4 eggs
6 c. flour
3/4-1 c. raisins (seedless)

Scald milk. When hot add butter and let it melt. Cool; add yeast which has been softened in the warm water. Add sugar, eggs, flour; mix well. Add raisins. No kneading is necessary. Cover dough and let rise in a warm place a few hours. Put dough into 2 buttered and floured 1-lb. coffee cans (use the cans as pans.) Let rise again until double in bulk before baking. If desired let dough rise above top of can in mushroom shape, or place a wax paper extension above top of can to form tall cylinders. Bake at 400° for 45 minutes. Slice in circles to serve.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 pkgs. dry granular yeast
1 t. sugar
1/2 c. lukewarm milk
7 c. all-purpose flour
1/3 c. sugar
2 t. salt
1 t. lemon zest
2 eggs + 1 egg white, slightly beaten
5 T. unsalted margarine, melted
1 1/2 c. lukewarm milk
1 egg yolk + 1 t. water

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

5 c. flour
1 cake yeast
1 c. warm water
2 T. sugar
2 t. salt
3 T. shortening
2 eggs, beaten
poppy seeds (optional)

Place flour in a large bowl. Dissolve crumbled yeast in water and add sugar.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

9 c. lukewarm water
1 1/2 T. dry yeast
4 1/2 c. whole wheat flour (preferably a coarse variety)
9 c. rye flour
3 T. salt
3 T. dark molasses
4 1/2 c. white flour