Bread

Ingredients

• Four pounds two ounces of Flour
• Three-quarters of an ounce of Yeast
• One pint and three-quarters of Water
• A quarter of an ounce of Salt

Method

1. 1

   Mix the yeast smoothly with the water, pouring in a little at a time until it is all used; add the salt, and stir all well together.

2. 2

   Pour the liquid into the bread-mixer.

3. 3

   Now add the flour, which must be sifted.

4. 4

   Fasten the top on the mixer, and turn the handle for exactly three minutes.

5. 5

   Remove the cover, and have ready a well-floured pastry-board.

6. 6

   Take a large knife and remove the dough from the central screw, divide it into four equal parts, and place each part in a well-greased bread-tin.

7. 7

   Let the tins stand in a warm place for one hour to rise.

8. 8

   Then put them in a very moderately heated oven, and after the first twenty minutes increase the heat until it is hot, but not so hot as is required for pastry.

9. 9

   The loaves must bake for one hour.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 82. The excerpt below is the record exactly as published.

BREAD, PASTRY, CAKES, &c. 189 382. Batter. Ingredients. Four ounces of Flour. | Quarter of a pint of tepid Water Whites of two Eggs. Mix the flour with the water into a smooth batter ; well beat the whites of eggs and stir them in last thing. 383. Batter for Frying. Ingredients. Half a pint of Milk. | Two ounces of Flour. Half a teaspoonful of Baking-powder. Mix the milk and flour very smoothly together, add- ing the milk a little at a time until it is all used ; stir in the salt. The batter must always be mixed at least three hours before it is required, or it will not be light. Add the baking-powder just before the batter is used, and be careful to mix it in very thoroughly. This batter is used for various recipes given throughout the book. 384. Batter for Frying Sweets. Ingredients. Four ounces of Flour. I One gill of Water. Half an ounce of Sugar. | Whites of three Eggs. Mix the flour with a quarter of a pint of cold water to a smooth paste. Add the whites of the eggs beaten to a stiff froth, and stir very lightly. Add the sugar last. It is then ready for use. 190 THE APSLEY COOKERY BOOK 385. Bread. Ingredients. Four pounds two ounces of Flour. Three-quarters of an ounce of Yeast. One pint and three-quarters of Water. A quarter of an ounce of Salt

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