Home-Made Bread (1)

Ingredients

• Four lbs. flour
• 1 tablespoonful solid brewers' yeast
• 1)^ pints lukewarm milk and water
• salt

Method

1. 1

   Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon.

2. 2

   Take the yeast, which has been made solid by mixing with cold water, and allowing it to settle 24 hours.

3. 3

   Pour the yeast into the hole in the flour, and mix with it as much flour as is around until it is of the consistency of thick batter.

4. 4

   Cover with a clean cloth, and set it where the air is warm.

5. 5

   Allow to stand an hour or longer, and if the yeast has broken through it is then ready to be made into dough.

6. 6

   Pour into the sponge the remaining milk and water.

7. 7

   Mix in as much flour as you can with the spoon.

8. 8

   Knead briskly until free from lumps, cover with a cloth, and let rise a second time.

9. 9

   When it begins to crack, form into loaves and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 68. The excerpt below is the record exactly as published.

Home-Made Bread (l) — Four lbs. flour, 1 tablespoonful solid brewers' yeast, 1)^ pints lukewarm milk and water, salt

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