Bordyke Bread

Ingredients

• a gallon of flour
• a large teaspoonful of fine salt
• two tablespoonsful of solid, well purified yeast, gradually diluted with about two pints and a half of milk
• Additional milk, 1 to 2 pints

Method

1. 1

   Mix flour and salt, make a hollow, pour in yeast diluted with milk, work into a thick batter, let rise for 1 to 1.5 hours.

2. 2

   Knead with more warm milk, let rise again, divide into loaves, and bake for about 1.25 hours.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 514. The excerpt below is the record exactly as published.

BORDYKE BREAD. {Author s Receipt .) Mix with a gallon of flour a large teaspoonful of fine salt, make a hollow in the centre, and pour in two tablespoonsful of solid, well pu- rified yeast, gradually diluted with about two pints and a half of milk, and work it into a thick batter with the surrounding flour, strew a thick layer over and leave it to rise from an hour to an hour and a half ; then knead it up wit h as much more warm skimmed milk, or half new milk and half water, as will render it quite firm and smooth without being very stiff ; let it rise another hour, and divide it into three loaves; put them into square tins slightly buttered, or into round baking pans, and bake them about an hour and a quarter in a well-heated oven. The dough can be formed into household loaves if preferred, and sent to the oven in the usual way. When a finer and more spongy kind of bread is required for immediate eating, sub- stitute new milk for skimmed, dissolve in it about an ounce of butter. 598 MODERN COOKERY. [chap. XXXI. leave it more liquid when the sponge is set, and let the whole be lightly kneaded into a lithe dough : the bread thus made will be ex- cellent when new, and for a day or so after it is baked, but it will become dry sooner thon the other Flour, 1 gallon; salt, 1 teaspoonful; skimmed milk, 2| pints, to rise from 1 to hour. Additional milk, 1 to 2 pints

Cook this with the app: pantry check, scaling, and the assistant.