Bread

Ingredients

• 3.5 lbs. seconds flour
• 1 oz. German yeast
• Half a saltspoonful salt
• a gill of tepid water
• 1.5 pints water

Method

1. 1

   Put the flour in a large pan.

2. 2

   Mix the yeast with a gill of tepid water, and stir in a basin till it is a stiff paste.

3. 3

   Then add 1.5 pints water, stir smoothly, and add the salt.

4. 4

   Mix this with the flour, and work lightly together with the hands.

5. 5

   Bake either as a loaf, or in a tin, or a Sheffield baking-pan.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 172. The excerpt below is the record exactly as published.

bread cream Strawberry „ Vanilla „ Raspberry „ Custard „ Black currant water Pistachio „ Peach „ Green tea „ Lemon „ Noyau „ Mille fruits „ Ices which should be eaten alone. Chocolate cream ice Coffee „ Rhubarb „ Green gooseberry cream ice Pineapple „ 432 ICES. Parfait au Chocolat. MOULD A PAR- FAIT, Make a chocolate cream, with the addition of ten eggs ; let it just heat on the fire, then pass through a tamis ; ice this mixture, working in a little whipped cream and syrup. When a smooth ice custard is ob- tained, put it in a plain and rather tall mould, known in Paris as a mould a parfait. Keep the mould in ice for two hours ; remove the mould, and send up on a napkin. Any other flavour may be substi- tuted for chocolate. BREAD AND CAKES, 433 CHAPTER XXX. BREAD AND CAKES, Fine flour is not so wholesome as that called household, or seconds, and the entire wheat meal ground fine enough for it to pass through an i8-mesh wire sieve, is best for the ' daily bread.' For cakes, scones, &c., the kinds of flour called ' Hungarian,' or * American,' should be used. For good brown bread, the husks have been ground by themselves, and then replaced with the flour already ground ; so that all the parts of the grain are made into bread, after each part has re- ceived the treatment suitable to produce a flour which will mix and bake satisfactorily. Coarsely-ground * whole meal ' contains all the nourishment of the wheat, but its general use is objectionable owing to the presence of coarse particles. Flour should be perfectly dry before being used. If there is any doubt, place it before the fire till it feels quite dry. To achieve success in making bread and cakes, the cook must use judgment and care. Some flour requires more water or milk than others, so that the quantity may have to be varied to make the F F 434 BREAD. dough of a proper consistency. Different bakings will vary as to the time and heat required, and should, therefore, be examined occasionally. To ascertain whether the bread is sufficiently done in the centre of the loaf or cake, thrust a clean straw or long thin splinter into it ; if done, there w^ill be no dough on it when drawn out. Always measure the flour, and put the baking powder into it before sifting. Water for milk, or milk for water, butter for lard, or lard for butter, may always be substituted. The number of eggs may be increased or diminished, or they may be dispensed with entirely. Where fewer eggs are used than directed, a little more yeast pow^der is re- quired. When yeast is used, it is essential that it should be good and fresh. Stale yeast produces an acetous fer- mentation and a disagreeable flavour. A poor thin yeast produces imperfect fermentation and a heavy unwholesome loaf Too small a proportion of yeast, or insufficient time allowed for the dough to rise, makes the bread heavy. When yeast is not obtainable, yeast powder is a satisfactory substitute, but the proportion indicated by the makers of the various yeast powders must not be exceeded. Cooks who are accustomed to use German yeast often do not know how to use brewer's yeast. In giving orders it is important to ascertain which the cook can deal with, but brewer's yeast makes by far the best bread. BREAD. 435 Home-made Bread. Mix good brewer's yeast with water and a little salt. The water is to be made tepid by allowing a quarter of. the quantity to be boiling and three- quarters cold. Put the flour, which is to be whole meal properly ground and mixed by the miller, in a tub. Make a hole in the flour and pour in the yeast mixture, cover the tub with cloths, place it in front of the kitchen fire at lo P.M., and let the sponge remain there all night. Next morning knead the mixture, the hands used for kneading being faultlessly clean. There must be no lumps or knots of unmixed flour. Let the dough remain covered for three hours, then knead again and make into loaves. Heat a brick oven with wood faggots, test the heat with a bit of dough, sweep out the oven, put in the loaves, put up the door, and place wood ashes outside to prevent air getting in. After half an hour open the door, turn and separate the loaves, close the door as before, and let the loaves bake for one hour and a half more, that is, two hours altogether. In bread thus baked, each loaf has a rich brown crust all over. A 2 -lb. loaf requires about 1 lb. 8 ozs. flour ; 10 ozs. water ; 2 ozs. salt ; \ oz. yeast. Making and baking bread are processes which require more explanation than it is easy to give F F 2 436 BREAD. without the processes being carried on at the same time. It is therefore desirable for the cook to take a lesson from a practical baker using the same yeast and the same kind of oven she is to continue to use. Bread. 3i lbs. seconds flour ; I oz. German yeast ; Half a saltspoonful salt. Put the flour in a large pan. Mix the yeast with a gill of tepid water

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