Bread

Ingredients

• 1 oz. German yeast
• 1 teaspoonful salt
• 3½ lb. flour
• about 1½ pints lukewarm water

Method

1. 1

   Warm a bowl and put the flour into it.

2. 2

   Add about 1 teaspoonful of sugar to the yeast, mix well with a wooden spoon, then pour on about ½ pint of lukewarm water.

3. 3

   Make a hole in the flour, pour in the yeast and water, stir in some flour, sprinkle salt around the edge, and let rise covered for 20 minutes.

4. 4

   Knead with more warm water to make a stiff dough, knead until smooth, let rise for an hour.

5. 5

   Shape into loaves, place in greased tins, let rise for 15 minutes, then bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 10. The excerpt below is the record exactly as published.

bread-making is given ) Action of Yeast — Yeast is a very small plant, the cells of which float in the air, and will fasten itself on to anything on which it can feed and multiply. It grows rapidly on beer as brewers’ yeast, and on hollands as German yeast. It splits most sugary substances into gas and alcohol. When kept at blood- heat the gas causes bubbles. It is these bubbles which work in the dough of bread and make it light. The dough does not go on increasing in bulk in the oven, because the great heat kills the yeast plant ; cold numbs it, and renders it useless. Baking-powder — Baking-powder is composed of a dry acid powder and a dry alkali powder mixed with cornflower, to separate the particles and spread it more evenly in the substance to be raised. When mixed with water or any liquid it fizzes up. Carbonate of soda and tartaric acid are used, as they are almost tasteless when mixed. Butter-milk and soda have a similar action. Self-raising flour is merely flour mixed with dry baking-powder. 24 INSTRUCTION IN COOKERY Leaven — This has been in use since the time of Moses. Leaven is dough which has not been baked, and in which yeast plants have fixed themselves. It has a sour taste, owing to the formation of acids. Aerated Bread — This is simply bread made from dough into which gas has been pumped, as it is in the manufacture of aerated waters. Note for Teacher — This lesson must be illustrated by showing yeast, and mixing it into sugar and warm water. Point out the gas bubbles after it has stood. Again, various acids and alkalis may be mixed, and a bottle of soda-water may be shown, with an explana- tion of the bubbles, and how they got there. Bread — i oz. German yeast, i teaspoonful salt, 3J lb. flour, about if pints lukewarm water

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