Bread

Ingredients

• 3 lbs. Flour
• 1 teaspoonful of Salt
• 1 oz. German Yeast
• 1 teaspoonful of Sugar
• Lukewarm Water

Method

1. 1

   Put into a large basin 2.5 lbs. of flour, and sprinkle in round the edges a teaspoonful of salt; gather the flour up to the sides of the basin, leaving a hollow in the middle.

2. 2

   Put into a smaller basin an ounce of German yeast and a teaspoonful of soft sugar; mix it to a smooth paste with a little lukewarm water.

3. 3

   When quite smooth, pour in 2.5 breakfast-cupfuls of lukewarm water, and mix thoroughly.

4. 4

   Now pour all this liquid into the basin of flour, and with a spoon mix it thoroughly.

5. 5

   Knead it a little with the hand, and sprinkle a little flour on the top.

6. 6

   Cover the basin with a plate, and put it where it will keep at the same heat, to 'rise' for an hour.

7. 7

   Then add a little flour to the dough in the basin to help to gather it from the sides, and punch and knead it well.

8. 8

   Divide this paste into 4 loaves, shape them, and set to rise for 10 minutes before baking in a quick oven for about half an hour.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 38. The excerpt below is the record exactly as published.

bread baking. They are well worthy of attention, as they can be easily and cheaply made at home. Solid cakes, such as seed, pound, and ginger cakes, require a rather hot oven. It is better to protect the cake with a good many folds of paper in the bottom of the pan and a paper cover on the top, than by putting the cake in a slow oven, allow the fruit to sink to the bottom, and the cake to become heavy. Light sponge cakes and all light cakes must have a quiet oven, as well as all large cakes which contain much baking powder. The lighter the cake is, in general the quieter the oven should be. A very light cake put into a quick oven rises rapidly round the sides, but leaves a hollow in the middle. Study the recipe for Baking Powder and consider its composition. When baking powder is not to be had, a substitute can easily be made by putting in the required quantity of carbonate of soda and some acid to counteract it. Soda alone is never good in a cake where there is butter or dripping, unless some substance containing acid is along with it. Treacle is one of those substances containing acid. The best carbonate of soda is a decided advantage over the common kind. CAKES AND BAKING. 95 The following tests for trying the temperature of the oven may be found useful: — 1. If a sheet of paper burns when thrown in, the oven is too hot. 2. When the paper becomes dark brown, it is suitable for pastry. 3. When light brown, it does for pies. 4. When dark yellow, for cakes. 5. When light yellow, for puddings, biscuits, and small pastry. Cakes should be baked until they are dry in the middle, which may be ascertained by thrusting a skewer or rough piece of wood into the middle ; if it comes out clean, the cake is ready. A cake is often better to remain in the oven for a short time to dry even after it is ready, if the oven be cool. BAKING POWDER. 2 oz. and 1 teaspoonful of 2 oz. of Tartaric Acid. Carbonate of Soda. 2 oz. of Rice Flour. Put all the ingredients in a basin and mix them well; then rub the mixture through a sieve or cullender several times to take out the lumps. Put it into a bottle or jelly-can, and keep for use. BREAD. 3 lbs. Flour. 1 teaspoonful of Salt. 1 oz. German Yeast. 1 teaspoonful of Sugar. Lukewarm Water

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