Home-Made Bread

Ingredients

• seven pounds of flour
• a tablespoonful of salt
• a teaspoonful of sugar
• a gill of yeast
• sufficient lukewarm water to make a soft dough (about three pints)

Method

1. 1

   Put seven pounds of flour in a deep wooden bowl; in the centre of it put a tablespoonful of salt, a teaspoonful of sugar, a gill of yeast, and sufficient lukewarm water to make a soft dough.

2. 2

   Mix these ingredients with the hands until they form a smooth, shining dough; cover it with a thick towel and let it rise overnight.

3. 3

   In the morning, knead the dough for fifteen minutes, divide it into four loaves, and let them rise twice their height before baking in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 259. The excerpt below is the record exactly as published.

HOME-MADE BREAD. These two bread recipes, like several others in this vol- ume, are reproduced from the author's Baltimore Recipes, because the formulas have stood the test of several years' trial in the school of cookery. Two methods are given, with personal preference for the compressed-yeast bread, because it is the quickest, and best preserves the nutriment of the flour. To make yeast, boil two ounces of hops in two quarts of water for half an hour ; strain the liquid, and cool it until it SECOND-COURSE SWEETS. 487 is only lukewarm, then add half a pound of brown sugar, two teaspoonfuls of salt, and one pound of flour; let this leaven ferment four days in a warm place, stirring it when- ever it foams over the top of the jar in which it is placed ; on the third day add to it three pounds of potatoes boiled and mashed; on the fourth day strain and bottle it, and keep it in a cool place. To make bread, put seven pounds of flour in a deep wooden bowl ; in the centre of it put a tablespoonful of salt, a teaspoonful of sugar, a gill of yeast, and sufficient luke- warm water to make a soft dough (about three pints)

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