flMIft or H)innet IRoIte

Ingredients

• half an ounce of fresh German yeast
• a pint of cold water
• one dessertspoonful of light-coloured moist sugar
• two of flour
• three pounds of white flour
• three ounces of butter
• half a teaspoonful of salt
• as much lukewarm milk and water as will make the whole into a soft dough

Method

1. 1

   Dissolve the yeast in water and let it settle.

2. 2

   Stir in sugar and flour, adding lukewarm water to make a thick batter.

3. 3

   Let it rise for 30 minutes.

4. 4

   Rub in flour, butter, and salt, then make into a soft dough.

5. 5

   Roll out to 1.5 inches thick, cut into rolls, and place on a greased baking sheet.

6. 6

   Let rise for 20 minutes, brush with milk, and bake in a moderate oven.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 39. The excerpt below is the record exactly as published.

flMIft or H)innet IRoIte* Put half an ounce of fresh German yeast into a basin, with a pint of cold water to wash it. Let it settle for an hour, then pour off the water, leaving the yeast at the bottom. * Let those who prefer it have plain bread-and-butter ; For me, lads^ I warrant the toast shall go round* * Carols of Cockayne.' 178 1 BREAD AND BISCUITS. * Which in the dough they kneaded, rolling cakes. And baking them over the crackling thorns ; With a small wooden spoon stir into the yeast one dessertspoonful of light-coloured moist sugar and two of flour, adding lukewarm water until the basin is half full of a thick batter. Stand the basin near the fire out of draughts for thirty minutes, when, if the mixture has risen properly, it will be at the top of the basin, and, when stirred, show itself very light and ropy. Rub into this three pounds of white flour, three ounces of butter, and half a teaspoonful of salt, and as much lukewarm milk and water as will make the whole into a soft dough

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