A Toast

27 May

Many of the recipes and meal suggestions in How to Cook a Wolf accompany bread or include bread. In order to follow along, I need the bread! So we’ll start with the recipe that begins on page 95 of the 1942 edition. I’ve simplified the directions but kept the gist.

White Bread Ingredients

White Bread Ingredients (except the water)

White Bread

4 cups milk

1/4 cup sugar

4 teaspoons salt

1 tablespoon shortening

1 packet dry yeast

1/4 cup warm water

12 cups sifted all-purpose flour

Scald milk. Add sugar, salt, and shortening and let cool to lukewarm. Soften yeast in warm water then add to lukewarm milk mixture. Stir in flour until stiff enough to handle.


A Stirring Experience

Turn out onto board and knead until smooth–8-10 minutes (it took me more like 15). Shape into a ball and place in a lightly greased bowl.

Ready to Rise

All Greased up and Ready to Rise

Brush with scant amount of melted fat, cover, and let rise until double (overnight is fine). Punch down then reshape into a ball and let rise again. Divide dough into four equal pieces. Shape into loaves and place in greased bread pans. Brush tops with melted fat and let rise until double. Bake at 400-425 degrees for 40-45 minutes. Remove from pans when golden and let cool on rack.

Loafing Around

Imperfect but Tasty

I was initially surprised at Mary Frances (I feel like we’re going to be friends–hence the first name basis). She goes on and on about how whole-cereal bread tastes better and when the germ is removed from flour it’s “not only tasteless but almost worthless nutritionally” (pg. 92). But the only recipes for bread she includes are for white bread. I think it’s the bread-making process she’s trying to reintroduce here. White, store-bought bread was in vogue at the time–it’s just weird for me because of my penchant for whole grains.


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