Bread Sponge and Bread

Ingredients

• five pints warm water
• five quarts sifted flour
• one coffee-cup of yeast
• two tablespoons of salt
• a half tea-cup of white sugar
• one tea-cup of lard
• two eggs

Method

1. 1

   Mix warm water, flour, and yeast in a jar and let rise overnight.

2. 2

   In the morning, sift flour into a bowl, add sponge, salt, and mix.

3. 3

   Knead for twenty minutes, let rise, then divide for loaves and biscuits.

4. 4

   Knead remaining dough with sugar, lard, and eggs, let rise, shape, and bake.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 8. The excerpt below is the record exactly as published.

Breap Sponge AND BREAD. . Five pints warm water, five quarts sifted flour, one coffee-cup é - - yeast ; mix ina two-gallon stone jar, cover closely, and set in alarge tin pan, so that if the sponge rises over the top of the jar, the | drippings may fall into the pan. Set to rise the evening before — : baking. In winter be careful to set ina warm place. Inthe morne _ ang sift six quarts flour into a pail, pour the sponge into a bread- pan or bowl, add two table-spoons of salt, then the flour gradually ee _ mix and knead well, using up nearly all the flour. This first — _ kneading is the most important, and should occupy at least twenty . minutes. Make the bread in one large loaf, set away in a warm place, and cover with a cloth. It ought to rise in half an hour, when it should be kneaded thoroughly again for ten minutes. Then ue 18 BREAD-MA KING, take enough dough for three good-sized loaves (a quart bowl of dough to each), give five minutes kneading to each loaf, and place to rise in a dripping-pan well greased with lard. The loayes will be light in five or ten minutes, and will bake in a properly heated oven in half an hour. Make a#well in the center of the remaining dough, and into it put a half tea-cup of white sugar, one tea-cup of lard, and two eggs

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