Loaves will require about an hour and a half in a hot
ovenj but cakes will not require more than an hour. If
you live near a baker’s, it would be better to send your
bread to him to bake, as a baker’s oven has a more steady
and regular heat than can be had in an oven by the side
of the fire in a range.
The process of moulding, as the rolling out and doub-
ling over is called, must be done as quickly as possible,
as all the time you are doing it, the dough is rising, and
will, if you are too long, weaken it, and make the bread
heavy. ,
HOUSEHOLD BREAD.
Put into a clean pan, or a -wooden trough, not too
deep, a bushel of flour, and make a hole in the middle
of it; then mix, in another pan, a pint of brewer’s
yeast with a pint of warm water and a quarter of a pound
of salt✪ Household Bread, and strain it through a sieve ; then mix a little
92
CONFECTIONARY
flour with the yeast and water, to make it to the con-
sistence of batter. Pour this ferment into the hole in
the flour, sprinkle a little of the dry flour over the top of
it, and cover it with a cloth, to keep the cold air from
it; set it in a moderately warm place to rise.
When the sponge, as this is called, has risen, which
will be seen by the flour on the top cracking, the whole
of the mass is to be mixed together with enough water,
rather warm, added a little at a time, to make it into
dough, neither too stiff nor too slack. The quantity of
water required cannot be here told, as different kinds of
flour absorb very different quantities of water ; but expe-
rience will soon show how much will be sufficient. The
quality of the bread greatly depends on the dough being
thoroughly kneaded, so that every particle of the flour
may be mixed up with the ferment, and be a compact
and moist body.
In kneading the dough, you will find that it will hang
to the fingers and round the sides of the pan or trough,
at first ; this is easily removed by rubbing on a little dry
flour; but when it feels tough and springy, and bears the
impression of the hand, the dough is kneaded enough.
You must now make it into one lump, and leave it in the
middle of the pan or trough, with a little flour sprinkled
over the top, to rise still more. This it will generally do
in about half an hour. Now, with all possible speed cut
the dough into pieces, and sprinkling the board or table
on which you mould your dough with a little flour, to
prevent its sticking, proceed to mould up your loaves into
the required shape and size. Do this quickly, or the
bread will be heavy. When moulded, put them on the
peel and place them in the oven, close together, unless
you wish to have crusty loaves, if you do, they must be
set a little way apart. Large loaves will require about
two hours baking; but small loaves will not require more
than an hour, or an hour and a half, according to their
size. When done, draw them with your peel, and turn
the loaves bottom upwards, to cool gradually.
MADE EASY.
93
TO PREVENT YEAST TASTING BITTER.
If you use brewer’s yeast, and it should be bitter, you
should put about half the quantity of water that you
have of yeast, and strain all through a hair sieve half fuil
of bran, two or three times; this will take all the bitter
taste away.
srons.
PIES AND PUDDINGS.
PiOB
Pies, to make-
apple 30
ditto, creamed . . . . 30
beef-steak 17
chicken 19
cel 19
fruit, large 29
Page 47 · 1 recipe record 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
Loaves will require about an hour and a half in a hot oven; but cakes will not require more than an hour. If you live near a baker’s, it would be better to send your bread to him to bake, as a baker’s oven has a more steady and regular heat than can be had in an oven by the side of the fire in a range.
The process of moulding, as the rolling out and doubling over is called, must be done as quickly as possible, as all the time you are doing it, the dough is rising, and will, if you are too long, weaken it, and make the bread heavy. ,
HOUSEHOLD BREAD.
Put into a clean pan, or a -wooden trough, not too deep, a bushel of flour, and make a hole in the middle of it; then mix, in another pan, a pint of brewer’s yeast with a pint of warm water and a quarter of a pound of salt, and strain it through a sieve ; then mix a little
flour with the yeast and water, to make it to the consistence of batter. Pour this ferment into the hole in the flour, sprinkle a little of the dry flour over the top of it, and cover it with a cloth, to keep the cold air from it; set it in a moderately warm place to rise.
When the sponge, as this is called, has risen, which will be seen by the flour on the top cracking, the whole of the mass is to be mixed together with enough water, rather warm, added a little at a time, to make it into dough, neither too stiff nor too slack. The quantity of water required cannot be here told, as different kinds of flour absorb very different quantities of water ; but experience will soon show how much will be sufficient. The quality of the bread greatly depends on the dough being thoroughly kneaded, so that every particle of the flour may be mixed up with the ferment, and be a compact and moist body.
In kneading the dough, you will find that it will hang to the fingers and round the sides of the pan or trough, at first ; this is easily removed by rubbing on a little dry flour; but when it feels tough and springy, and bears the impression of the hand, the dough is kneaded enough. You must now make it into one lump, and leave it in the middle of the pan or trough, with a little flour sprinkled over the top, to rise still more. This it will generally do in about half an hour. Now, with all possible speed cut the dough into pieces, and sprinkling the board or table on which you mould your dough with a little flour, to prevent its sticking, proceed to mould up your loaves into the required shape and size. Do this quickly, or the bread will be heavy. When moulded, put them on the peel and place them in the oven, close together, unless you wish to have crusty loaves, if you do, they must be set a little way apart. Large loaves will require about two hours baking; but small loaves will not require more than an hour, or an hour and a half, according to their size. When done, draw them with your peel, and turn the loaves bottom upwards, to cool gradually.
TO PREVENT YEAST TASTING BITTER.
If you use brewer’s yeast, and it should be bitter, you should put about half the quantity of water that you have of yeast, and strain all through a hair sieve half fuil of bran, two or three times; this will take all the bitter taste away.
srons.
PIES AND PUDDINGS.
PiOB
Pies, to makeapple 30
ditto, creamed . . . . 30
beef-steak 17
chicken 19
cel 19
fruit, large 29
Records on this page
Household Bread