Bread in Summer or Winter
From Buckeye cookery, 1892
Serves 4
This method is more convenient in winter.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- three pints of cold or tepid water
- four tablespoons of yeast
- one tea-spoon of salt
- one pint of buttermilk or clabbered milk
Method
In summer, mix water, yeast, salt, and enough flour to make a thick sponge.
Let stand overnight, then knead and mold into loaves.
In winter, heat milk, add salt, flour, and yeast, let stand overnight, then prepare bread as in summer.
As published
This recipe was extracted from Buckeye cookery (1892), page 12. The excerpt below is the record exactly as published.
BREAD, IN SUMMER OR WINTEP. In summer take three pints of cold or tepid water, four table- Se _ spoons of yeast, one tea-spoon of salt; stir in flour enough to make Ae 0 a thick sponge (rather thicker than griddle-cakes). Let stand until, ~© : morning, then add more flour, mix stiff, and knead ten minutes; ye ‘place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If bread is mixed at six o’clock in the morning, the baking ought to be done by ten o’clock. . Th winter take one pint of butteratls or clabbered milk
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