{"id":4022,"slug":"war-bread","title":"WAR 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":["2 cups boiling water","2 tablespoons sugar","1-1/2 teaspoons salt","1/4 cup lukewarm water","2 tablespoons fat","6 cups rye flour","1-1/2 cups whole wheat flour","1 cake yeast"],"ingredients_norm":["boiling water","sugar","salt","lukewarm water","fat","rye flour","whole wheat flour","cake yeast"],"steps":["To the boiling water, add the sugar, fat and salt.","When lukewarm, add the yeast which has been dissolved in the lukewarm water.","Add the rye and whole wheat flour.","Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven."],"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:15464:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ecdc9311949c6c195dd29e232c87cf023b0c5368005fc54b6a87cab37353b0bc","created_at":"2026-08-02T16:08:21Z","updated_at":"2026-08-02T16:08:21Z","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/war-bread"}