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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Wheat Bread (grandma Margaret Beyrle Diebold's recipe from about 1920) Recipe

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This recipe for Wheat Bread (grandma Margaret Beyrle Diebold's recipe from about 1920) is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp sugar
1 Tbsp salt
1 Tbsp butter
1 Tbsp lard
1 cake yeast
3 quarts sifted flour
Directions:
Directions:
Put the sugar, salt, butter, and lard into a quart cup.
Fill the cup with warm water.
Pour the mixture into a vessel and add the dissolved yeast.
. Add the flour.
Knead stiff at knead.
In the morning, knead it again and put it into pans.
When well risen, bake.

KEY BAKING PRACTICES IN THE 1930s:

350°F (175 °C) was a standard for oven baking, even for whole wheat
often judged by a hollow sound when tapped or a golden-brown appearance.
Personal Notes:
Personal Notes:
Doneness cues: since precise thermometers were rare, bakers relied on: Brown crust sound, tapping the loaf to hear the hollow sound, and feeling the indent from pressing the crust for sponging back.

MODERN CONTEXT: While 350°F is still used, a modern approach recommends baking until the center reaches 190-200°F (80-90°C) for whole wheat to ensure it is
fully cooked without being gummy.
Baking whole wheat @ a lower temperature (like 350°F) for whole wheat or starting hotter and reducing the heat can help to ensure the dense crumb bakes through.

 

 

 

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