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World War I Era White Bread Recipe Recipe

Name: World War I Era White Bread Recipe
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 1 cup hot tap water; 1/2 tablespoon shortening; 1 teaspoon corn syrup; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 3 cups of bread flour

The Spruce Eats

This bread made during World War I is great to make for history lessons and as a simple beginner's bread recipe.

Ingredients

1 cup hot tap water

1/2 tablespoon shortening

1 teaspoon corn syrup

2 1/4 teaspoons active dry yeast

1 teaspoon salt

3 cups of bread flour

Method

In large bowl, add hot tap water, shortening, and corn syrup. Stir until corn syrup is dissolved. Let water cool to lukewarm so that the yeast will not be killed off by the hot water.

Stir in yeast and salt.

Mix in enough flour to make a soft dough.

Knead dough for about 8 minutes.

Put dough in greased bowl and turn dough over so that the top is also lightly greased. Cover and let rise in warm place for about 60 minutes, or until double in size.

Punch down dough with your fist. Turn dough out onto floured board and knead for about 5 minute.

Form dough into 1 loaf. Put into greased 8.5 x 4.5 x 2.5-inch bread pan. Cover and let rise until double, about 30 minutes.

Bake at 375 F for 45 minutes or until golden brown.

Turn out bread and let cool on a rack.