{"id":4024,"slug":"barley-yeast-bread","title":"BARLEY YEAST BREAD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup milk and water, or water","2 tablespoons corn syrup","1 tablespoon fat","1-1/2 teaspoons salt","1-1/6 cups barley flour","2-1/3 cups wheat flour","1/2 cake compressed yeast"],"ingredients_norm":["milk and water or water","corn syrup","fat","salt","barley flour","wheat flour","cake compressed yeast"],"steps":["Soften the yeast in 1/4 cup lukewarm liquid.","Combine ingredients.","Mix into a dough.","Knead and let rise to double original bulk.","Knead again.","Put in pan; when again double in bulk bake 45 minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f4fce6d3ca73e1aba363b7ec75c2e10e7b2e3f8a0544c3ac3af9e838198fa67c","created_at":"2026-08-02T16:08:28Z","updated_at":"2026-08-02T16:08:28Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/barley-yeast-bread"}