Lost city of Heracleion gives up its secrets http://www.telegraph.co.uk/earth/environment/archaeology/10022628/Lost-city-of-Heracleion-gives-up-its-secrets.html
Have you heard? Ilford has just released two new B&W disposable cameras! Can I get an “Oh yeah!”?
This is from my grandmother’s 1932 Joy of Cooking cookbook. It is not in recent versions of the book. I used to bake and sell this bread.
1932 Joy Of Cooking (edit)
Makes 2 loaves
6 cups whole-wheat flour
¾ cup sugar
1 ½ tsp. salt
Heat until lukewarm:
3 cups water
Dissolve in ½ cupful of this:
1 cake/packet yeast
Add it to the remaining water. Stir in the dry ingredients
until the dough is well-blended. Put it in a bowl covered
with a cloth in a warm place until it has more than doubled
in bulk (about 1 ½ hours). Place it in two 5 x 10 inch bread
pans. Permit it to rise until it has more than doubled in bulk.
Bake it in a hot oven (400 degrees) for 15 minutes, then reduce
the heat to 350 degrees and continue baking until done (about
45 minutes or 1 hour total). [oven rack in middle of oven]
I tap on the top of the loaves, and if there is a hollow sound
I know the bread is done. Also, I often have a pan of water on
the lower rack in the oven when the bread is baking. And, I
use damp paper towels for the cover when the bread is rising
both in the bowl and in the bread pans. I use the standard
Pyrex glass pans. This recipe assumes a gas stove, so make
the first batch as a test if you have an electric range.