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Compressed Wheat Bread

  • For 2 loaves of bread:
  • 3 quarts sifted flour
  • Water
  • 1 Tbsp salt
  • 1 ounce compressed yeast
Dissolve the yeast in a pint of lukelukewarm water (above 90 degrees). Stir into it enough flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth and set in a warm location to rise up. If the heat temperature is right, the sponge will be foamy and light into two equal parts an hour. Stir into the sponge the salt dissolved in a little lukewarm water (above 90 degrees). Add the rest of the flour and enough lukewarm water to make the dough stiff enough to knead. Knead it for 5-10 minutes and divide into loaves. Knead again each loaf and place them into buttered baking tins. Cover with a double thick cloth and set again in a warm location to rise up twice their height. Bake the same as any bread, in a quick oven at 400 degrees F from 45-60 minutes (be patient, you rascal).

This bread has the advantage of that made of home-made yeast as it is made inside of 3 hours whereas the other demands from 12-14 hours.
Submitted by Tess M Jun 11, 2009
8 min 1150 min 1158 min


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