Bread

Ingredients

• 7 lbs., flour
• I I oz. German yeast
• 1 dessert-spoon malt
• 1 tablespoon of salt
• 1 teaspoon of Demerara sugar
• about 3 pints lukewarm water

Method

1. 1

   Put the flour into a deep earthenware pansion in front of the fire.

2. 2

   Mix the salt with the flour.

3. 3

   Break up the yeast into small pieces in a basin with the sugar.

4. 4

   Put the malt into a cup and mix it with warm water, and then add it to the yeast.

5. 5

   Make a hole in the middle of the flour and pour in the yeast.

6. 6

   Cover the pansion with a cloth and leave for half an hour near the fire till the yeast has risen.

7. 7

   Then pour in the remainder of the warm water and mix all together with a wooden spoon into a dough; knead well till quite smooth and the dough leaves the hands and sides of the pan quite clean.

8. 8

   Cover again with a thick cloth and leave on a chair before the fire to rise.

9. 9

   This takes from 1 to 2 hours.

10. 10

    Then divide the dough and make into loaves.

11. 11

    Place the loaves on a floured baking sheet to rise in front of the fire for fifteen minutes, and then bake in a quick oven.

12. 12

    Twenty minutes after the bread is put in the oven open the door for a minute to let out the steam.

13. 13

    A loaf weighing 4 lbs. will take two hours to bake.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 84. The excerpt below is the record exactly as published.

Bread. — This is quite easy to make, and if a little of Leconte’s extract of malt is added the bread is made very much more digestible and nourishing. The proportions are for 7 lbs., flour I I oz. German yeast, 1 dessert-spoon malt, 1 tablespoon of salt, 1 teaspoon of Demerara sugar, about 3 pints lukewarm water

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