Red-Top Bread in 1920

Coshocton Tribune, Coshocton, Ohio June 4, 1920, page 6

  • 4 cups boiling water
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 4 tablespoons lard or substitute
  • 1 cake compressed yeast
  • 1/4 cup lukewarm water
  • 3 quarts sifted Red-Top Flour

Dissolve yeast and sugar in 1/4 cup lukewarm water. Pour boiling water over lard (or substitute used) and salt. When lukewarm add dissolved yeast and 2 quarts of flour and beat two or three minutes. Cover.

Keep in a warm place until double in bulk. Add two cups of flour and knead until mixture is smooth. Place in a floured bowl and let rise again. Knead lightly, shape and place in buttered pans.

When double in bulk, bake in a hot oven. If the bread is kept warm, it should be out of the oven in 3 1/2 to 4 hours from the time it is mixed.

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