Slow Process Bread

A quarter of the yeast with a six-hour-plus rise.

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From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.
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Bread, Slow Process


Same as in quick process excepting the yeast, one fourth cake being used.


Mix ingredients same as in quick process then let rise six to height hours in ordinary room temperature. The second rising should be one hour in the ordinary room temperature.

The quick process bread recipe, so you don’t have to flip back and forth:

Bread, Quick Process

Ingredients (one loaf):

1 t. salt
1 t. sugar
1 t. butter
1 c. boiling water
1 yeast cake
3 c. of flour


Add the salt, sugar and butter to the water and stir till dissolved. Break the yeast cake in small pieces and when the liquid mixture is lukewarm add the yeast to it and stir until dissolved.

Add to the mixture one half of the flour and beat thoroughly. Set the bowl with the batter in water as warm as the hand can bear comfortably. Cover it with a cloth and let stand twenty to thirty minutes until full of bubbles–keeping the temperature of water about even.

Remove the bowl from the water. Add enough flour to make a dough which will not stick to the hands. Put on a lightly floured board and knead it fifteen minutes.

Put the loaf into a greased pan set in warm water; cover and when [trebled?] in size bake in a hot oven fifty to sixty minutes until well done.

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