Bread

Ingredients

• 6 lbs. flour
• 1.5 oz. German yeast
• 1 dessertspoonful salt
• Some water

Method

1. 1

   Crumble the yeast into a basin, add to it one teaspoonful sugar and the same of flour, pour over it half a pint of lukewarm water, cover and set in a warm place to rise; mix the salt with the flour, make a well in the centre, mix the yeast together with the water; pour into the flour with a little more lukewarm water, stir in a little flour and allow this to stand 1.5 hours, covered; add enough warm water to make into a dough, knead lightly with the hands until the dough leaves them quite clean; turn the smooth side uppermost, cut across, cover, and leave in a warm place to rise, two hours; divide, and knead slightly, make into loaves, allow it to rise 10 to 15 minutes.

2. 2

   Bake in a hot oven until it is risen and slightly browned, then reduce the heat until it is baked — three-quarters of an hour should be allowed for a 2 lb. loaf.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 58. The excerpt below is the record exactly as published.

5 oz. German yeast 2 tablespoonfuls brandy 10 oz. currants 3 eggs • IJ oz. citron l| oz. lemon peel teaspoonful cinnamon About i pint milk Rub the butter into the flour, add all the dry ingredients, warm the milk slightly, add to the yeast, also a teaspoonful 126 sugar ancm. ‘iTt set in a warm place to rise ; then beat up the eggs and adcl to ye^st ; make a hollow in the centre of the cake mixture and pour in the milk, &c., mix the whole and set in a warm place two hours to rise ; pour half the mixture into a mould lined well with buttered paper ; have some almond paste ready (page 129), made with about 6 oz.^faonds, pour this in the centre, then on the top pour the remainder of the cake mixture ; bake 2^ to 3 hours, reducing the heat of the oven after the cake has risen and slightly browned. When cold, make some more almond paste of lb. almonds, put a thin layer on the top of the cake ; then form the remainder into half-egg shapes ; brush the cake over with white* oj egg, place the egg-shapes of almonds all round the cake, -p^t all over with white of egg, dust with castor sugar ; set in a cool o''^n until slightly browned. Decorate with candied fruits. No. 296. SULTANA CAKE. .'•V 12 oz. flour 2 oz. candied peel ' 1 teaspoonful baking powder 3 eggs i lb. butter i lb. castor sugar i lb. sultanas A little milk A little grated lemon rind ^ Pass the flour through a wire sieve, rub into it lightly the h ' butter, add all the dry ingredients except the baking powder ; ' separate the yolks from the whites of the eggs, beat up the ^ yolks with a little milk, with this mix the flour, &c., rather stiffly and add the baking powder ; whip up the whites of the eggs to a stiff froth, and stir in lightly; pour into a mould ■p lined with well-oiled paper. Bake 1^ hours in a moderate oven. 126 No. 297. SODA CAKE. J lb. flour i lb. currants i lb. sultanas 1 lb. brown sugar 2 eggs 2 oz. butter 2 oz. dripping 2 oz. candied peel ^ teaspoonful carbonate of soda A little milk i teaspoonful nutmeg Pass the flour thi-ough a sieve, rub into it the butter and dripping, add all the dry ingredients except the soda, which must be dissolved in a very little milk ; beat the eggs, and add together with the milk to the mixture ; pour at once into a mould lined with oUed paper ; bake in a moderate oven 1^ to 1^ hours. No. 298. TEA 1 lb. flour 1 teaspoonful salt 1 oz. yeast 1 teaspoonful sugar CAKES. 4 oz. butter Enough milk to make into a soft dough Put the yeast into a basin with one teaspoonful sugar, one teaspoonful of flour, pour over this a little lukewarm milk ; set in a warm place 5 or 10 minutes to rise ; Kmeanwhile, rub the butter into the flour, and add the salt ; make a well in the centre of the flour, stir the yeast, and pour into the centre of the flour ; then add enough milk (lukewarm) to mix this to a soft dough ; stir this with a spoon, it must be softer than ordinary bread ; cover, and set in a warm place two to three hours to rise ; turn out and knead, divide into small pieces and roll out the size of a tea cake about half an inch thick ; place on a greased tin ; paint over with milk ; allow this to stand 15 minutes in a warm place to rise; bake in a hot oven 8 to 10 minutes. 127 No. 299. BREAD. 6 lbs. flour 1^ oz. German yeast 1 dessertspoonful salt Some water

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