Home-Made Bread (2)

Ingredients

• Put the flour into a large pan
• mix in a dessertspoonful of salt
• half a teacup of yeast
• about a pint of water or milk

Method

1. 1

   Make a hole in the middle of the flour, pour in the yeast, and let it stand to rise near the fire.

2. 2

   When it has risen, mix all the flour with the sponge; knead well, and let it stand for 2 hours till quite light.

3. 3

   Mold the dough on a board till elastic, and put the loaves into greased or floured baking-tins.

4. 4

   Prick them two or three times with a fork, let them rise again for a quarter of an hour, and bake in a quick oven.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 69. The excerpt below is the record exactly as published.

Home-Made Bread (2) — Put the flour into a large pan; mix in a dessertspoonful of salt; make a hole in the middle, and pour in the yeast (half a teacup of yeast to two quarts of flour), with about a pint of water or milk

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