Bread (1)

Ingredients

• 3 lbs. Flour
• 1 oz. German Yeast
• 2 teaspoonfuls Salt
• 1 pint and 3 gills lukewarm water

Method

1. 1

   Put 3 lbs. flour and salt in basin, and make well in centre.

2. 2

   Keep 0.5 lb. back to work bread with.

3. 3

   Put 1 oz. yeast in basin, add a little tepid water boiling and 0.5 cold.

4. 4

   Stir yeast to thick paste, then add water, in all 1 pint and 3 gills lukewarm water, and stir all smoothly.

5. 5

   Add water to flour very gradually, stirring with right hand one way in centre only, never sides, until all flour is used up.

6. 6

   Sprinkle flour over dough, and cover with clean cloth, double.

7. 7

   Lay near the fire for at least 2 hours, turning occasionally.

8. 8

   When dough has risen sufficiently, work in the rest of the flour, kneading from outside, and poking down in centre, and being careful always to have plenty flour on hands.

9. 9

   Knead well until all flour is used up.

10. 10

    Divide now in loaves (two), place in tins, or on clean oven tray.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 138. The excerpt below is the record exactly as published.

Bread (1). lbs. Flour, 2nds (one quartern), 1 oz. G-erman Yeast, 2 teaspoonfuls Salt. Time for making, J hour, 2 or 3 hours for rising, hours for baking. Put 3 lbs. flour and salt in basin, and make well in centre. Keep ^ lb. back to work bread with. Put 1 oz. yeast in basin, add a little tepid water boiling and § cold). Stir yeast to thick paste, then add water, in all 1 pint and 3 gills lukewarm water

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