Bread (Recipe 1)

Ingredients

• One and a half pecks of Flour
• One pint of Brewer’s Yeast
• One pint of Lukewarm Water
• One teaspoonful of Sugar
• Half a small teacupful of Salt

Method

1. 1

   Measure the flour into a large earthenware pan and place on a chair near the fire to warm.

2. 2

   Make a well in the centre of the flour and a ridge round the edge; scatter the salt round the ridge.

3. 3

   Stir the water into the yeast and add the sugar, mix well for a few minutes.

4. 4

   Pour the liquor into the well through a hair sieve and mix a little of the flour into it with a wooden spoon.

5. 5

   Sprinkle flour over the batter and cover the pan with a thick piece of flannel or baize, and let it stand from half to three quarters of an hour.

6. 6

   Knead into a dough with the hands, pouring in one or two more quarts of lukewarm water.

7. 7

   Knead for twenty minutes.

8. 8

   Cover again and let the dough rise for two hours.

9. 9

   Warm, grease and flour the bread tins.

10. 10

    Cut off sufficient dough to more than half fill the tin, knead lightly into shape on a floured board.

11. 11

    Place the tins near the fire for half an hour until the dough has risen to the top.

12. 12

    Then bake in a hot oven for three quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 40. The excerpt below is the record exactly as published.

READ. (Recipe i) Ingredients : One and a half pecks of Flour One pint of Brewer’s Yeast One pint of Lukewarm Water One teaspoonful of Sugar Half a small teacupful of Salt

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