Stores were not readily available to the homesteaders, and making their own bread was a necessity.
Use the information on the following chart to convert this common pioneer recipe for bread.
1 liter (L) |
4 cups |
250 milliliter (mL) |
1 cups |
15 mL |
1 tablespoon |
5 mL |
1 teaspoon |
1 kilogram (kg) |
2.2 pounds |
White Bread
1.5 L |
all purpose flour |
15 mL |
lard or shortening |
15 mL |
yeast softened in 60 mL lukewarm water |
30 mL |
sugar |
10 mL |
salt |
250 mL |
scalded milk |
250 mL |
boiled water |
Put shortening, sugar, and salt in large bowl or in top of a large double boiler. Add the hot liquids. Cool to lukewarm. Add yeast. Stir in 750 mL flour. Mix thoroughly with a spoon. Add 500 mL flour, mix, and gradually add just enough of the remaining flour to prevent the dough from sticking to the bowl.
Put the last 120 mL of flour on a mixing board or cloth. Use part of the last 125 mL to lightly dust the board. Push aside the rest of the flour to work into the dough if you need to. Turn the ball of dough onto the board. Cover the dough and let it rest for 10 minutes. Resting makes dough easier to work with. Knead the dough until it becomes elastic. Cover the dough with a towel and put it in a warm place until it doubles in size.