Bread

Ingredients

• a quartern of flour
• a dessert-spoonful of salt
• two tablespoonfuls of yeast
• half a pint of warm water
• a pint of milk-warm water

Method

1. 1

   Put flour and salt into a pan; make a hole in the middle and mix yeast with warm water, pouring it into the hole.

2. 2

   Stir until a thin batter is obtained.

3. 3

   Sprinkle with flour, cover, and let stand in a warm place for an hour.

4. 4

   Then add milk-warm water and knead until the dough is clean through the hand.

5. 5

   Let it stand for another 15 minutes before baking.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 24. The excerpt below is the record exactly as published.

bread, when the odour of those grains will be manifest. Chalk, plaster of Paris, or mineral powder mixed with the flour may be discovered in the following manner : — Place a portion of the crumb of the loaf in an earthen jar with water, and let it simmer slowly for two or three hours. Remove with a spoon the whole of the pap and let the water stand till it is quite cold, then pour it off very gently. If the bread is adulterated with any of these articles a chalky sediment will be left behind in the jar. Or pour boiling water upon the bread, and add a little sulphuric acid ; if chalk be present an effervescence ensues. BREAD, To Make. — Put a quartern of flour and a dessert-spoonful of salt into a pan ; make a hole in the middle of the meal, but not quite to the bottom of the pan, and then mix two tablespoonfuls of yeast with half a pint of warm water, and pour it into the hole. Stir it until a thin batter is obtained. Sprinkle this over with flour, cover the pan with a cloth and let it stand in the warm for an hour or so, then add a pint of milk-warm water

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