Bread

Ingredients

• two and a half gallons of flour
• two ounces of salt
• two ounces of yeast
• one gill of warm milk and water
• five pints of lukewarm water
• one teaspoonful of castor sugar

Method

1. 1

   Put flour in a bread-pan; mix yeast and sugar with warm milk and water; make a hole in flour and pour in yeast; let stand for a quarter of an hour, then add salt and warm water, mix into a stiff dough, knead for half an hour, let rise for one and a half hours, shape, and bake in a hot oven for over one hour.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.

BREAD, CAKES, AND PASTRY Only experience can teach judgment as to the temperature of the oven, and ovens vary very much in manner of heating; but so much depends upon the heat of the oven being just right for the particular kind of cake, etc., about to be baked, that it is very important to study the subject. The handle of the oven door is generally a good guide to the heat inside, but with some ovens it is quite misleading, in which case a few breadcrumbs on a tin will show by the time they take to colour if it is brisk or moderate, until the experience has been gained which can tell by putting the hand inside for an instant. CREAM BISCUITS Mix three-quarters of a pound of flour with rather more than half a pint of cream; add a pinch of salt, knead it lightly, roll it out thin, prick it, cut it into pieces any shape, so that there is no waste, and bake them in a quick oven for four or five minutes. WATER BISCUITS Ingredients One gill of water. Four tablespoonfuls of flour. Butter the size of a walnut. A pinch of salt. 128 BREAD, CAKES, AND PASTRY 129 Boil a g'ill of water with the piece of butter in it, and pour it into a basin on the flour and salt; mix it, knead it, and pound it in a mortar or thump it with a rolling- pin, till cold. Flour your board, roll the paste out very thin, cut it into rounds, prick it and bake in a quick oven; about two minutes does them. The scraps should not be used up, as they always get harder, but the paste may be cut into any rough edged shapes, instead of rounds, and then there will be no scraps. BOHEMIAN CAKE Ingredients Fonr onnces of butter. Two ounces ol grated chocolate. Four ounces of sugar. One lemon. Six ounces of flour. Half a teaspoonlnl of baking Three eggs. powder. Sift the flour, cream the butter and sugar together until quite white, add the grated rind and juice of the lemon and the grated chocolate; then add the yolks of the eggs and half the flour; whip the whites to a stiff froth, stir them in lightly with the remainder of the flour, and add the baking powder. Put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for one hour and a quarter. BREAD Ingredients Two and a half gallons of flour. Two ounces of salt. Two ounces of yeast. One gill of warm milk and water. Five pints of lukewarm water. One teaspoonful of castor sugar

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