{"id":7377,"slug":"gluten-bread","title":"GLUTEN BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake of compressed yeast","one tablespoon of sugar","one cup of milk, scalded and cooled","one cup of lukewarm water","one level tablespoon of butter","three cups of gluten flour","one teaspoon of salt"],"ingredients_norm":["cake of compressed yeast","sugar","milk scalded and cooled","lukewarm water","butter","gluten flour","salt"],"steps":["Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt.","Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.","Mold into loaves; place in greased pans, filling them half full.","Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.","For diet use omit shortening and sugar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This will make two one-pound loaves.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w60:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"24384642607fe7da0843a3def9d3f4f7ba7ae2c1ae9279651497d227db529c3e","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, 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/gluten-bread"}