Artizan recipes

the flour. Cream the yeast and sugar together, add the tepid water. Make a hollow in the flour, put the yeast and water in the hollow, stir in a little flour, sprinkle some on top of the liquid. Cover, and set the sponge to work for twenty minutes in a warm place. Work the sponge and flour together. Flour the board, turn dough on to it. Knead well. Put back in warm basin and put dough to rise for one and a quarter hours. Warm and grease a bread tin. Mould into a loaf with very little and light handling. Put into the tin, prick or cut the top, and put to prove for half hour. Bake in a quick oven for half to three-quarters of an hour. When taken from oven, put to cool slowly on a sieve. Brown Bread. Ingredients. One pound of Whole Meal. Half ounce of Yeast. One teaspoonful of Salt. Half teaspoonful of Sugar. Half pint of Tepid Water. Mode of Work. — Warm two basins. Put flour and salt in larger one and set to warm. Cream yeast and sugar in smaller one. Mix these with tepid water. Make hollow in flour, pour liquid in, mix together. Cover, and put to rise for three-quarters of an hour. Warm and grease a tin. Make the dough into a loaf, and place in tin. Prick or cut the top. Prove for twenty minutes. Bake in a quick oven for thirty minutes. Cool on sieve. Note. — If liked, a sponge may be set as for white bread. Let it work for thirty minutes. Mix into dough. Knead for five minutes, put into tin and prove for thirty minutes. Bake for thirty to forty minutes. Baking Powder Bread. Ingredients. Twelve ounces of Flour. Half teaspoonful of Salt. One and a half teaspoonsful of Baking Powder. One and a half gills of Milk, or Milk and Water. Mode of Work. — Grease a baking sheet. Sift flour, baking D 2 powder and salt together. Stir in milk and mix quickly and smoothly into a stiff dough. Divide in four. Cut each piece into a large and a small one. Roll each quickly and lightly. Put . small piece on larger one to form a cottage loaf. Put on tin and bake in a quick oven for fifteen minutes. Scones. Ingredients. Half pound of Flour. Quarter teaspoonful of Salt. One ounce of Fat. One ounce of Sugar. Half teaspoonful of Carbonate Soda. One gill of sour Milk. For Glaze. Half teaspoonful of Sugar. One teaspoonful of Milk. Mode of Work. — Grease a tin or girdle. Sift flour, soda and salt together. Add sugar, then mix and add milk. Make into smooth dough. Shape on floured board into a round cake. Cut across twice. Place on tin and bake in a quick oven for three-quarters of an hour. Mix the glaze. Brush the scones over when cooked. Dry, and put on sieve to cool. Gingerbread. Ingredients. Eight ounces of Flour. Pinch of Salt. Two teaspoonsful of Ginger. Half ounce of Candied Peel. Two ounces of Fat. One ounce of Demerara Sugar. Eight ounces of Golden Syrup. One Egg. Half teaspoonful of Soda. Half gill of Milk (if necessary). Mode of Work. — Grease and line a Yorkshire pudding tin with paper. Melt the fat, add golden syrup and sugar, and mix well over the fire. Do not boil. Sift flour, ginger and salt