Bread

Ingredients

• 20 lbs. flour
• f- pint yeast
• about 4 quarts of tepid sea or fresh water
• if fresh water is used add to it 4 ozs. salt

Method

1. 1

   Make a hollow in the flour, pour in yeast and three-quarters of the water.

2. 2

   Work flour into this and gradually add more water.

3. 3

   Knead to a smooth dough, cover, and let rise.

4. 4

   After rising, knead again, shape into loaves, and bake.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 92. The excerpt below is the record exactly as published.

bread. The dough should not be made too stiff. BROWN BREAD. 10 lbs. flour 5 lbs wheat meal 2} ozs. salt liquid yeast 5 pints water at 120° F. 2 ozs. compressed yeast or \ pint 152 7 lbs. flour 3 ozs. lard 4 ozs. sugar FRENCH ROLLS (Vienna Bread). 2 ozs. yeast or \ pt. of liquid yeast 1 oz. salt If- pints warm milk Put the flour into a bowl, rub in the lard until the flour looks moist or ‘ sandy,’ put the sugar and salt in one and a half pints of milk, stir round to dissolve, and pour this in the centre of the flour. Put the yeast in the remainder of the milk, and when apparently dissolved add this to the flour, and knead all together thoroughly. When kneaded, cover to keep off draughts, and put in a warm place to rise, which will take about one hour. When well risen, remove the dough to the table and knead it up again. Divide off into pieces the required size, and mould into any fancy shape. Put the rolls as they are made up on to baking sheets, wash over with egg, allow to rise again for about half an hour, and bake in a very hot oven ten minutes. The above quantity should make eight dozen rolls. BREAD. 20 lbs. flour f- pint yeast about 4 quarts of tepid sea or fresh water, if fresh water is used add to it 4 ozs. salt

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