Cottage Bread

Ingredients

• a quarter of a pound of German yeast
• a quart of warm water
• about half a handful of flour
• a peck of flour
• two quarts more water
• half-a-pound of salt

Method

1. 1

   Dissolve the yeast in warm water, mix in a little flour to create a thin batter.

2. 2

   In a clean pan, add a peck of flour, make a hollow, and pour in the yeast mixture.

3. 3

   Cover and let rise for about half an hour.

4. 4

   Once risen, add more warm water with dissolved salt, mix into a soft dough.

5. 5

   Roll out, divide into pieces for loaves, shape, and let rise again before baking.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 45. The excerpt below is the record exactly as published.

COTTAGE BREAD. Put a quarter of a pound of German yeast into a quart of warm water, just so warm that you can keep your hand in it without feeling any inconvenience, and work the yeast up soft, until it is quite mixed with the water ; then sprinkle into this about half a handful of flour, which mix up as you did the last, when you will have a very thin substance like thin batter. 90 CONFECTIONARY Now put into a clean pan a peck of flour, and having made a hollow in the middle of it, pour in the yeast and water which you have just mixed up : then sprinkle a handful of flour lightly over the top. Cover the pan over with a thick cloth, and put it in a warm place to rite, which it will do in about half an hour. When the ferment has risen up, and you see the flour which you sprinkled on the top is cracking, you must put in two quarts more water, just luke-warm, in which you have dissolved half-a-pound of salt

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