Fermented Bread

Ingredients

• 1 lb. Flour
• ]/2 pint Milk or Water
• 2 teaspoons Baking Powder

Method

1. 1

   Pass the flour and baking powder through a wire sieve and mix the milk in smoothly.

2. 2

   Divide the dough into equal parts and form little cottage loaves.

3. 3

   They will take from ten minutes to a quarter of an hour to bake.

4. 4

   Lower the gas every five minutes, and place them under the browning shelf.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 42. The excerpt below is the record exactly as published.

1 lb. Flour, ]/2 pint Milk or Water, 2 tea- spoons Baking Powder, or use self rising Flour. Method.— Pass the flour and baking powder through a wire sieve and mix the milk in smoothly. Divide the dough into equal parts and form little cottage loaves. They will take from ten minutes to a quarter of an hour to bake. Lower the gas every five minutes, and place them under the browning shelf. A hot oven is required. IDtenna JBrea£>. Ingredients. — 1 lb. Vienna Flour, ]4. oz. German Yeast, 1 teaspoonful Castor Sugar, 1 Egg, 1 oz. Butter, 1 gill of tepid Milk. METHOD. — Cream the yeast and sugar and add the milk and butter, by warming the butter first in a stewpan and then adding the milk, letting it just get 122 BREAD AND CAKES. lukewarm, and mixing it with the yeast. Pour this into the flour, which should be passed through a sieve, beat in the egg, and having formed a dough, set it to rise for an hour and a half in a warm place, covered over with a cloth. When the dough is well risen, knead it well and form it into fancy twists and rolls. Place them on a floured baking sheet and let them prove in a warm place for io or 15 minutes; then place in the gas oven underneath the sheet deflector in a quick oven. Lower the gas after the first five minutes, and when the bread is nearly done, brush it over with milk and return it to the oven to finish off and glaze. Breakfast IRolls. Ingredients.— 1 lb. Self Rising Flour, y. pint Milk, 1 oz. Butter. METHOD. — Pass the flour through a sieve, rub in the butter, moisten with cold milk till it forms a light dough, stirring with a knife. Knead a little, then take off pieces and roll them. Put on floured tins and bake in a quick oven for quarter of an hour, having previously brushed over each a little milk or egg. plain Biscuits. Ingredients.— 2 ozs. Butter, 1 gill of Milk, yz lb. Flour. Method. — Melt the butter, add the milk, and then BREAD AND CAKES. 123 mix it with the flour. Work it into a smooth paste and roll it out thinly. Cut into rounds with a cutter and place on a buttered baking sheet ; prick them with a fork. Five minutes to bake. /IDacaroon Biscuits. Ingredients. — ]4. lb. ground Almonds, 1 lb. Castor Sugar, 1 oz. ground Rice, 4 whites of Eggs. Method.— Place the almonds, sugar, and ground rice in a basin, then whisk the whites stiffly and add. Then lay out teaspoonfuls of the mixture on wafer paper, and bake in a hot oven. Take out the browning shelf. Bath Buns. Ingredients. — 1 lb. Vienna Flour, V2 oz. German Yeast, 1 teaspoonful Castor Sugar, 1 gill tepid Milk, 2 ozs, Sultanas, 2 ozs. Butter, 2 ozs. Castor Sugar, 3 ozs. Candied Peel, 3 Eggs, 2 ozs. crushed Lump Sugar. METHOD. — Cream the yeast and teaspoonful of castor sugar together, add the tepid milk and strain into half the flour to form sponge. Let it rise an hour, then rub the butter into the other y2 lb. of flour, adding sultanas, castor sugar, and candied peel, and the sponge from the other basin. Now beat in the 124 BREAD AND CAKES. eggs well, one at a time with the hand, and set it to rise again. When well risen, form into eight rocky buns, sprinkle the crushed lump sugar on top, also a few comfits ; let them prove, and then bake. Place them on a grid shelf underneath the browning shelf in oven, reducing the gas every five minutes. Cocoanut JSuns. Ingredients — X'lk. self rising Flour, 3 ozs. Butter, X Ik. Castor Sugar, X Ik. dessicated Cocoanut, 1 Egg, 1 gill Milk. Method. — Rub the butter into the flour, add the sugar and cocoanut, then the eggs and the milk. Take two forks and place the mixture in rocky cakes on a baking sheet. Bake ten minutes. Cornflour JSuns. Ingredients. — X Ik. Cornflour, 2 ozs. Sugar, 2 ozs of Butter, 2 ozs. of Flour, 1 teaspoon Baking Powder, 2 Eggs, Vanilla Essence. Method. — Cream the sugar and butter, beat in one egg, mix the flour, corn flour and baking powder together, add half of it to the mixture in basin, then the other egg and the remainder of flour and corn- flour ; lastly, the essence of vanilla. Bake in patty pans ten minutes. BREAD AND CAKES. 12 5„ ffreitcb Buns. Ingredients. — X lb. self rising Flour, 2 ozs. Castor Sugar,, the grated rind of 1 Lemon, 2 ozs. Butter, 1 Egg, X gill Milk, 1 oz. Candied Peel, a few Comfits. Method. — Rub the butter into the flour, then add the lemon rind, castor sugar, and the candied peel chopped. Mix with the egg and milk, form into buns, and place a few comfits on the top of each. Bake about fifteen minutes. Dictoria Buns. Ingredients. — X lb- Flour, 2 ozs. Corn Flour, 3 ozs. Sugar, 3 ozs. Butter, 2 ozs. Citron, 1 Egg, 1 teaspoon Baking Powder

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