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How To > Food > Making White Bread

White Bread

(Receipt provided by Vince Petty, originially for the 16th Virginia Infantry website)

This recipe is modified from one that appears in the English Housewife and was popular through the 17th and 18th century and variations of this recipe are found in 19th century cookbooks.

Dissolve 1 package of dried yeast and 1 tablespoon sugar in 1 ¼ cups water. The water should be a blood temperature (about 98 degrees). Let the mixture stand 15 minutes to proof.

Mix 3 ½ cups white flour and ¼ teaspoon salt in a large bowl.  Make a “well” in the flour and pour in the yeast/water.Stir with a wooden spoon until the mixture is moistened.

Turn dough out on a floured board and knead for 10 minutes.  Add extra flour to prevent stickiness. Bread should be smooth and elastic when well kneaded.

Put dough in a warm place in a covered bowl to rise for 1-1 ½ hours (should double in size).

Turn dough out on a floured surface to form into loaves.

Divide in half or thirds and make loaves round or oblong and cut the top of the loaves with a knife. Let rise a second time and place in an oven at about 400 degrees and cook until done.  The bread may be cooked in a pan, on a baking sheet or a baking stone.  The bread should be golden brown in color.


© Article Copyright, Vincent Petty, 1999-2005. May not be reproduced without the permission of the author.