One word more re the storing of bread. Abroad, thrifty
housewives bake a good batch of bread at a time, instead
of, as we do, making it fresh and fresh ; yet their bread
shows little, if any, trace of such storage. Having baked
their bread, they dust an empty flour sack (kept for the
purpose) with fresh flour, and in this they set the loaves
so that the top crusts come together ; then, when in the
course of packing the undersides must necessarily touch,
they strew in a good handful of flour before putting in the
next layer of loaves. The sack thus packed is then hung
up in a cool, dry, and airy place where it can swing freely
till the bread is needed. The day before a loaf is wanted
it is taken out, the flour well dusted off it, and it is set in
the cellar to stand till the next day, when it is ready for
use. Bread will keep this way a fortnight, or even more.
Stale bread, or cake, may be perfectly freshened by dipping
it in water, water and milk, or milk only, according to its
kind, and then setting it in an oven till hot through.
c 2
CHAPTER II.
HOUSEHOLD AND FANCY BREADS.
Household Bread— There are different ways of making
this, though they vary more in appeai-ance than in reality.
One of the easiest for home baking is the following : Turn
a quartern (3£lb.) of flour into a large basin, and set this
in a warm place, or even in a slack oven, till the flour is
thoroughly warmed through, as this helps in bread-making
considerably. Now mix into this two teaspoonfuls of fine
salt, stirring it well together, then with your knuckles
make a deep hollow in the flour, being careful, however, to
keep a good layer of flour at the bottom of the pan. Next
rub together loz. of German yeast with a teaspoonful of
caster sugar till it “ creams” (or liquefies), then mix it with
rather more than three-quarters of a pint of tepid water✪ Household Bread
(to secure tepid liquid of any kind you must pour together
one part absolutely boiling water to two parts of cold, and
you will then have the right temperature, whether you use
water, milk, or milk and water) ; pour this yeast and water
into the hollow of the flour, which bakers term a “ bay,”
and draw down lightly from the sides just enough flour to
bring- the liquid to a thin batter of about the consistency
of single cream. Dust this lightly with a little dry flour,
cover the basin with a flannel or a doubled cloth, and set
the pan in a warm corner, out of the draught, to rise, or
“prove” as it is technically termed. If the yeast is good.
HOUSEHOLD AND FANCY BREADS. 21
in about twelve to fifteen minutes you will find the batter
is working well, and is all covered with large bubbles.
Now mix in gradually all the flour, working it to a rather
soft dough, and using about a pint of tepid water to mix it ;
it is best, however, to add this water cautiously, for different
flours require different quantities of water to bring them to
the right texture; the finer the flour the more liquid will it
take up. Having mixed your dough to the right stage, you
knead it by working it with your fists, throwing the full
weight of your body first on one side and then on the other,
doubling the edges over towards the centre of the dough,
working it in this way till the whole has been thoroughly
and evenly kneaded.
Page 13 · 2 recipe records on this page
Presented as published in 1902. 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
One word more re the storing of bread. Abroad, thrifty housewives bake a good batch of bread at a time, instead of, as we do, making it fresh and fresh ; yet their bread shows little, if any, trace of such storage. Having baked their bread, they dust an empty flour sack (kept for the purpose) with fresh flour, and in this they set the loaves so that the top crusts come together ; then, when in the course of packing the undersides must necessarily touch, they strew in a good handful of flour before putting in the next layer of loaves. The sack thus packed is then hung up in a cool, dry, and airy place where it can swing freely till the bread is needed. The day before a loaf is wanted it is taken out, the flour well dusted off it, and it is set in the cellar to stand till the next day, when it is ready for use. Bread will keep this way a fortnight, or even more. Stale bread, or cake, may be perfectly freshened by dipping it in water, water and milk, or milk only, according to its kind, and then setting it in an oven till hot through.
c 2
CHAPTER II.
Household Bread— There are different ways of making this, though they vary more in appearance than in reality. One of the easiest for home baking is the following : Turn a quartern (3£lb.) of flour into a large basin, and set this in a warm place, or even in a slack oven, till the flour is thoroughly warmed through, as this helps in bread-making considerably. Now mix into this two teaspoonfuls of fine salt, stirring it well together, then with your knuckles make a deep hollow in the flour, being careful, however, to keep a good layer of flour at the bottom of the pan. Next rub together loz. of German yeast with a teaspoonful of caster sugar till it “ creams” (or liquefies), then mix it with rather more than three-quarters of a pint of tepid water (to secure tepid liquid of any kind you must pour together one part absolutely boiling water to two parts of cold, and you will then have the right temperature, whether you use water, milk, or milk and water) ; pour this yeast and water into the hollow of the flour, which bakers term a “ bay,” and draw down lightly from the sides just enough flour to bring- the liquid to a thin batter of about the consistency of single cream. Dust this lightly with a little dry flour, cover the basin with a flannel or a doubled cloth, and set the pan in a warm corner, out of the draught, to rise, or "prove" as it is technically termed. If the yeast is good,
in about twelve to fifteen minutes you will find the batter is working well, and is all covered with large bubbles. Now mix in gradually all the flour, working it to a rather soft dough, and using about a pint of tepid water to mix it ; it is best, however, to add this water cautiously, for different flours require different quantities of water to bring them to the right texture; the finer the flour the more liquid will it take up. Having mixed your dough to the right stage, you knead it by working it with your fists, throwing the full weight of your body first on one side and then on the other, doubling the edges over towards the centre of the dough, working it in this way till the whole has been thoroughly and evenly kneaded.
Records on this page
Household BreadBasic Bread