Bread

Ingredients

• Flour 22
• Salt 2 teaspoonfuls.
• Yeast I oz.
• Water about if pints.
• Sugar I teaspoonful.

Method

1. 1

   Put the flour and salt in a basin and put it near the fire to warm, beat the yeast to a cream with a teaspoonful of white sugar, add a little lukewarm water.

2. 2

   Make a hole in the middle of the flour, pour in a little water, then the yeast and more water.

3. 3

   Stir in flour from the sides to form a batter, sprinkle a little flour over the top, cover with a clean cloth and let stand in a warm place to sponge for ten minutes.

4. 4

   Knead well.

5. 5

   Add sufficient water to form a dough.

6. 6

   Cut a cross on the top and let it stand to rise one hour.

7. 7

   Make into loaves.

8. 8

   Let them prove in warm greased tins for twenty minutes.

9. 9

   Bake in a hot oven at first, then slower.

10. 10

    Try with a skewer.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 75. The excerpt below is the record exactly as published.

Bread, Rolls, and Cakes. BREAD. In making- bread, the flour, basin and water must all be warm but not hot. The dough must stand to rise in a warm place. It must be well kneaded till the dough does not stick to the hands, and will leave the sides and bottom of the basin quite clean. The time to rise must be at least that given in the recipe, and may be longer. The oven should be hot at first, then moderate. Bread must be thoroughly baked. To ascertain whether it is done, try with a skewer, and then turn the loaf out of its tin and see whether the crust is brown and crisp, and gives a sharp sound when tapped. Trying with a skewer is the usual manner of finding out whether bread or cakes are sufficiently baked ; the skewer should come out bright and clean without any dough sticking to it. In making a larger quantity of bread than the amount here given, a double quantity of yeast will not be required, as less yeast in proportion is needed to work a larger quantity of flour. The dough should, however, be allowed to rise for a longer time. The exact quantity of water cannot be given, as best flour takes up a larger quantity than inferior flour. Enough water must be used to make the dough quite elastic, but not enough to make it too soft. M 178 The above remarks apply to all bread, cakes or rolls containing yeast. Brown flour requires more yeast and water than white flour. Bread. Flour 22 Salt 2 teaspoonfuls. Yeast I oz. Water about if pints. Sugar I teaspoonful.

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