Baking
Milk and Water Bread
Milk and Water Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup scalded milk
- 1 cup boiling water
- 1 tablespoon lard
- 1 tablespoon butter
- 1½ teaspoon salt
- 1 yeast cake dissolved in
- ¼ cup lukewarm water
- 6 cups sifted flour, or one cup white flour and enough entire wheat flour to knead
Historical transcription
Source method
- 1
Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons molasses. Bread may be 55 mixed, raised, and baked in five hours, by using one yeast cake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful when employing this method.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.