{"id":7385,"slug":"variety-bread","title":"VARIETY BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake of compressed yeast","two cups of lukewarm water or milk","two teaspoons of salt","three cups of bread or wheat flour","one cup of cornmeal","one cup of rye flour","one-half cup of dark molasses"],"ingredients_norm":["cake of compressed yeast","lukewarm water or milk","salt","bread or wheat flour","cornmeal","rye flour","dark molasses"],"steps":["Dissolve one cake of compressed yeast in two cups of lukewarm water or milk.","Add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour and one-half cup of dark molasses, and mix very thoroughly.","Let rise, shape into loaves, let rise again and bake in a moderate oven for forty-five 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/12350","source_ref":"pg:12350:w61:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af820b459fa8d7d77a2720f5f974cfe4d94afc6bfc433a9e60d94ae3b1513ca9","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","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/variety-bread"}