Bread

Ingredients

• Three and a half pounds of Flour
• One ounce of Yeast
• One teaspoonful of Salt
• One teaspoonful of castor Sugar
• one pint and a half of tepid water

Method

1. 1

   Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid; add the tepid water.

2. 2

   Put the flour into a large basin, make a well in the middle, and strain the yeast and water into it.

3. 3

   Work in a little flour from the sides, and set it down to rise.

4. 4

   When it has stood for twenty minutes the surface will be covered with bubbles; take it up, and work all the flour in with your hand.

5. 5

   When it is smooth cover it up, and set to rise for two hours.

6. 6

   After that time take it up, and knead it on a floured board for a quarter of an hour.

7. 7

   This quantity will make two half-quartern loaves.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 69. The excerpt below is the record exactly as published.

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