Take three pounds and a half of flour, and one ounce of
German yeast. Put the yeast and a teaspoonful of sugar into
a basin, and cream them together with a wooden spoon till
liquid ; add one pint and a half of tepid water. Put the flour
into a large basin, make a well in the middle, and strain the
yeast and water into it. Work in a little flour from the sides,
and set it down to rise. This is called “ setting the sponge.”
When it has stood for twenty minutes the surface will be
covered with bubbles ; take it up, and work all the flour in
with your hand. When it is smooth cover it up, and set to
rise for two hours. After that time take it up, and knead
it on a floured board for a quarter of an hour. This
quantity will make two half quartern loaves. Divide the
dough, make it into smooth balls without any cracks. If the
bread is to be baked in tins flour them, put in the dough,
cut or prick the top, and set to rise for half an hour. For
cottage loaves, divide each piece again in two, one rather
larger than the other; make each into a ball, put the small
one on the top of the large, and press the forefinger into
the middle of the top. Put the bread into a hot oven (280°)
for a quarter of an hour and then remove it to a cooler part
3°
DOMESTIC COOKERY.
(220°) for an hour and a half. When done place it on its
side to cool.
A^ote. — A teaspoonful of salt✪ Household Bread should be well mix^ in
alter the bread has risen. It is said to rise more quickly
without salt. It must be set to rise in a warm place.
Bread Sauce.
Put two ounces of bread crumbs into a basin ; six pepper-
corns, a salt spoonful of salt, one onion prepared, half a pint
of boiling milk, two tablespoonfuls of white stock; soak
them half an hour ; put all into a saucepan with one ounce
of butter✪ Bread Sauce ; simmer very slowly ten minutes ; remove the
onion and peppercorns, and serve in a sauce tureen with
roast fowl.
Bread Soup.
Take a quarter of a pound of scraps of bread ; put them
into a pan with three pints of cold water, one ounce of
dripping, half a teaspoonful of salt, a quarter of a teaspoon-
ful of pepper, and half the quantity of grated nutmeg ;
simmer all slowly one hour and a half ; remove it from the
fire ; rub it quite smooth ; add one ounce of grated cheese ;
pour it slowly into the tureen on to the yolks of two eggs✪ Bread Soup
well beaten, stirring carefully all the time.
' Bread, Vienna.
Take one pound of household flour and one pound of
Vienna flour; put them into a bowl and mix them well
together ; melt two ounces of butter in one pint of milk ;
cream one ounce of German yeast with a teaspoonful of fine
sugar ; strain it in the centre of the flour, then add the milk
and butter, just warm, also two well beaten eggs ; beat the
batter vigorously with the hand for half an hour, till air
DOMESTIC COOKERY.
31
bubbles appear ; place it near the fire two or three hours ;
when it is well risen form it into twists, rolls, and horse-shoes ;
set to prove fifteen minutes ; bake in a hot oven ; when
nearly done brush over with the white of an egg.
Browning’. ✪ Browning
Page 20 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take three pounds and a half of flour, and one ounce of German yeast. Put the yeast and a teaspoonful of sugar into a basin, and cream them together with a wooden spoon till liquid ; add one pint and a half of tepid water. Put the flour into a large basin, make a well in the middle, and strain the yeast and water into it. Work in a little flour from the sides, and set it down to rise. This is called “ setting the sponge.” When it has stood for twenty minutes the surface will be covered with bubbles ; take it up, and work all the flour in with your hand. When it is smooth cover it up, and set to rise for two hours. After that time take it up, and knead it on a floured board for a quarter of an hour. This quantity will make two half quartern loaves. Divide the dough, make it into smooth balls without any cracks. If the bread is to be baked in tins flour them, put in the dough, cut or prick the top, and set to rise for half an hour. For cottage loaves, divide each piece again in two, one rather larger than the other; make each into a ball, put the small one on the top of the large, and press the forefinger into the middle of the top. Put the bread into a hot oven (280°) for a quarter of an hour and then remove it to a cooler part
3°
(220°) for an hour and a half. When done place it on its side to cool.
Note. — A teaspoonful of salt should be well mixed in after the bread has risen. It is said to rise more quickly without salt. It must be set to rise in a warm place.
Bread Sauce.
Put two ounces of bread crumbs into a basin ; six peppercorns, a salt spoonful of salt, one onion prepared, half a pint of boiling milk, two tablespoonfuls of white stock; soak them half an hour ; put all into a saucepan with one ounce of butter ; simmer very slowly ten minutes ; remove the onion and peppercorns, and serve in a sauce tureen with roast fowl.
Bread Soup.
Take a quarter of a pound of scraps of bread ; put them into a pan with three pints of cold water, one ounce of dripping, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, and half the quantity of grated nutmeg ; simmer all slowly one hour and a half ; remove it from the fire ; rub it quite smooth ; add one ounce of grated cheese ; pour it slowly into the tureen on to the yolks of two eggs well beaten, stirring carefully all the time.
' Bread, Vienna.
Take one pound of household flour and one pound of Vienna flour; put them into a bowl and mix them well together ; melt two ounces of butter in one pint of milk ; cream one ounce of German yeast with a teaspoonful of fine sugar ; strain it in the centre of the flour, then add the milk and butter, just warm, also two well beaten eggs ; beat the batter vigorously with the hand for half an hour, till air
bubbles appear ; place it near the fire two or three hours ; when it is well risen form it into twists, rolls, and horse-shoes ; set to prove fifteen minutes ; bake in a hot oven ; when nearly done brush over with the white of an egg.
Browning’.
Records on this page
Household BreadVienna BreadBread SauceBread SoupBrowning