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1904 Gold Medal Bread Recipe
This is an adapted version of the original classic bread recipe from the Gold Medal Flour cookbook published in 1904, discovered in the
Our Lady of Mt. Carmel Dedication Cookbook
.
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Prep Time
1
minute
min
Cook Time
30
minutes
mins
Resting Time
3
hours
hrs
29
minutes
mins
Course
Bread Recipes
Cuisine
American
Servings
4
loaves
Calories
207
kcal
Ingredients
1x
2x
3x
2
cups
Lukewarm Water
2
cups
Lukewarm Milk
4
packets of dry yeast {1/4 ounce each} OR 1 ounce yeast cake
1
teaspoon
salt
3
tablespoons
of sugar
12
cups
of flour
2
tablespoons
lard {optional}
Melted Butter
Instructions
Combine milk and water. Add in yeast and stir until completely dissolved.
Add in salt and sugar and stir until dissolved.
Sift flour and stir into yeast mixture with a wooden spoon to begin making the dough.
Knead the dough, adding more flour if necessary, until the dough is no longer sticky.
Place the dough in a large bowl and add melted butter to the top if desired.
Cover the bowl with a towel or blanket and place in a warm place to rise. Allow the dough to rise for approximately 2 hours.
After the dough has risen, knead well again, and again set it in a warm place to rise for 1 hour.
Once the dough has risen again, form into 4 loaves and place into greased bread loaf pans.
Brush the loaves with melted butter and let stand covered for 1.5 hours.
Bake loaves at 350 degrees for approximately 30 minutes. Bread will be done when knocking on it gives it a hollow sound.
Nutrition
Serving:
2
g
Calories:
207
kcal
Carbohydrates:
40
g
Protein:
6
g
Fat:
2
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Cholesterol:
5
mg
Sodium:
85
mg
Fiber:
2
g
Sugar:
2
g
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