Bread with Yeast

Ingredients

• 3 lbs. flour
• 1½ pints tepid water (i.e., ½ boiling + cold)
• 1 heaped teaspoonful salt, or to taste
• 1 teaspoonful sugar
• 1 oz. German yeast, or 2 tablespoonfuls of brewer’s yeast

Method

1. 1

   Put 3 lbs. of flour into a basin, mix the salt with it, and make a well in the middle.

2. 2

   Put the yeast and sugar into another basin and work with a spoon to a smooth paste, then add the water gradually, to prevent lumps.

3. 3

   Pour this into the well, work the flour in gradually, making it into a light dough; then knead it with the hands until smooth.

4. 4

   Cover the basin with a cloth, and set it in front of the fire to rise about 2 hours.

5. 5

   Then turn the dough onto a floured board, and knead in so much flour that it no longer sticks to the fingers or to the board.

6. 6

   Divide it into two or three, as wished, knead lightly and put into floured or greased tins.

7. 7

   Set them before the fire again for about ½ hour, and bake in a hot oven at first, then bake more slowly from 1 to 2 hours, according to size.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 13. The excerpt below is the record exactly as published.

BREAD WITH YEAST. Ingredients : — 31 lbs. flour. If pints tepid water (i.e., -J- boiling § cold). 1 heaped teaspoonful salt, or to taste. 1 teaspoonful sugar. 1 oz. German yeast, or 2 tablespoonfuls of brewer’s yeast

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