Home-made Bread

Ingredients

• 1 lb. 8 ozs. flour
• 10 ozs. water
• 2 ozs. salt
• 1/4 oz. yeast

Method

1. 1

   Mix good brewer's yeast with water and a little salt.

2. 2

   The water is to be made tepid by allowing a quarter of the quantity to be boiling and three-quarters cold.

3. 3

   Put the flour in a tub, make a hole in the flour and pour in the yeast mixture, cover the tub with cloths, place it in front of the kitchen fire at 10 P.M., and let the sponge remain there all night.

4. 4

   Next morning knead the mixture, let the dough remain covered for three hours, then knead again and make into loaves.

5. 5

   Heat a brick oven with wood faggots, test the heat with a bit of dough, sweep out the oven, put in the loaves, and bake for two hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 173. The excerpt below is the record exactly as published.

Home-made Bread. Mix good brewer's yeast with water and a little salt. The water is to be made tepid by allowing a quarter of. the quantity to be boiling and three- quarters cold. Put the flour, which is to be whole meal properly ground and mixed by the miller, in a tub. Make a hole in the flour and pour in the yeast mixture, cover the tub with cloths, place it in front of the kitchen fire at lo P.M., and let the sponge remain there all night. Next morning knead the mixture, the hands used for kneading being faultlessly clean. There must be no lumps or knots of unmixed flour. Let the dough remain covered for three hours, then knead again and make into loaves. Heat a brick oven with wood faggots, test the heat with a bit of dough, sweep out the oven, put in the loaves, put up the door, and place wood ashes outside to prevent air getting in. After half an hour open the door, turn and separate the loaves, close the door as before, and let the loaves bake for one hour and a half more, that is, two hours altogether. In bread thus baked, each loaf has a rich brown crust all over. A 2 -lb. loaf requires about 1 lb. 8 ozs. flour ; 10 ozs. water ; 2 ozs. salt

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