Breakfast Bread

Ingredients

• Four pounds of flour
• one ounce of German yeast
• one pint of warm milk
• three quarters of a pint of warm water

Method

1. 1

   Put the flour into an earthen bowl, adding a little salt.

2. 2

   Dissolve the yeast in warm water; make a hole in the middle of the flour, and clear off the yeast into the flour, stirring it to set the sponge; cover it and set it in a warm place to rise; when risen, stir in the warm milk, and when well mixed, return it to a warm place for about three quarters of an hour; mould it into rolls, twists, or small loaves; place on warm tins, and bake in a quick oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 111. The excerpt below is the record exactly as published.

Breakfast Bread. Four pounds of flour, one ounce of German yeast, and one pint of warm mOk. Put the flour into an earthen bowl, adding a little salt. Dis- solve the yeast in three quarters of a pint of warm water

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