Water Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix shortening, sugar, and salt, and pour boiling water over them. Cool until lukewarm.
Add the dissolved yeast cake.
Stir in enough flour to make a batter and beat well.
Add more flour gradually to make a stiff dough, mixing with a knife.
Turn onto a floured board and knead until smooth and elastic.
Place in a greased bowl, cover closely, and let rise in a warm place overnight.
In the morning, knead again until fine-grained, shape into loaves, and place in greased baking pans.
Cover, let rise until doubled in bulk, and bake in a hot oven at 400 degrees Fahrenheit for 1 hour.
Original recipe, verbatim
Water Bread
2 cupfuls boiling water 2 teaspoonfuls salt
2 tablespoonfuls Crisco yi yeast cake dissolved in
1 tablespoonful sugar % cupful lukewarm water
About six cupfuls sifted flour
Mix Crisco, sugar and salt, pour on boiling water; when lukewarm
add dissolved yeast cake. Stir in enough flour to make a batter; beat well,
then add more flour, a little at a time to make stiff" dough, mixing with a
knife. Turn on a floured board; knead until it is smooth, elastic and does
not stick to the board. Put into a bowl greased with Crisco, cover closely
and let stand in a warm place over night. The first thing in the morning
knead again until fine grained; shape into loaves and place in a warm pan
greased with Crisco. Cover and put in a warm place. When double in
bulk, bake in a hot oven. Bake one hour.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.