Recipes > Breads > White Bread

White Bread


  • 1/2 cake of compressed yeast
  • 2 cups of lukewarm milk or water
  • 2 teaspoons of salt
  • 1 tablespoon of sugar
  • 8 cups of sifted flour


Set the dough at night and bake early in the morning; take compressed yeast, set in a cup of lukewarm milk or water adding a teaspoon of salt and the sugar. Let this rise, if it does not, the yeast is not fresh or good. Measure flour into a deep bread bowl, add one teaspoon of salt; make a depression in the centre, pour in the risen yeast and one cup of lukewarm milk or water. In winter be sure that the bowl, flour, milk, in fact everything has been thoroughly warmed before mixing. Mix the dough slowly with a wooden spoon and then knead as directed.

This amount will make two loaves, either twisted or in small bread pans. Bake forty-five minutes in a moderate oven.

If the bread is set in the morning use a cake of compressed yeast and bake the loaves in the afternoon.


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The International Jewish Cook Book (1919).

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