A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). By adding to the bread sponge two potatoes, boiled and mashed, you will have potato bread. This makes three large loaves.
Preserved exactly as written in the original source
Scald one pint milk and one cup water
Pour this over two tablespoons shortening, one tablespoon sugar and one teaspoon salt
Dissolve one cake yeast in a little warm water
When milk has cooled to lukewarm beat into it four cups flour
Add dissolved yeast
Mix well, cover and set away to rise
When light add to it about five more cups of flour, or enough so dough does not stick to fingers
Knead for about fifteen minutes
Set to rise again until twice its size
Form into loaves and rise again
Bake forty-five minutes
Modern guidance to help you succeed with this vintage recipe
Scalding the milk denatures whey proteins that can weaken gluten structure, resulting in a higher-rising, softer loaf. The sponge method (initial fermentation with partial flour) develops flavor compounds through extended yeast activity while creating a strong gluten network before the final dough is kneaded. Adding the remaining flour after the first rise allows the yeast to multiply in a less dense environment, producing more carbon dioxide for better lift and a more complex, tangy flavor from organic acids produced during fermentation.
After shaping the loaves, cover tightly with plastic wrap and refrigerate for up to 24 hours for a slow, cold rise that develops deeper flavor. Remove from refrigerator 1-2 hours before baking to allow dough to come to room temperature and complete rising. Alternatively, baked loaves can be cooled completely, wrapped tightly in plastic wrap and aluminum foil, and frozen for up to 3 months.
Store completely cooled bread in a paper bag at room temperature for up to 2 days, or in a plastic bag for up to 4 days (plastic keeps it softer but sacrifices crust crispness). For longer storage, slice and freeze in a zip-top freezer bag for up to 3 months. Toast slices directly from frozen, or thaw at room temperature for 15-20 minutes.
AI-generated tips from Chef Cecil's culinary database
After shaping the loaves, cover tightly with plastic wrap and refrigerate for up to 24 hours for a slow, cold rise that develops deeper flavor. Remove from refrigerator 1-2 hours before baking to allow dough to come to room temperature and complete rising. Alternatively, baked loaves can be cooled completely, wrapped tightly in plastic wrap and aluminum foil, and frozen for up to 3 months.
Store completely cooled bread in a paper bag at room temperature for up to 2 days, or in a plastic bag for up to 4 days (plastic keeps it softer but sacrifices crust crispness). For longer storage, slice and freeze in a zip-top freezer bag for up to 3 months. Toast slices directly from frozen, or thaw at room temperature for 15-20 minutes.
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