Household Bread

Ingredients

• 3* lbs. of flour
• 1 teaspoonful sugar
• 1 oz. of yeast
• About if pints of water
• 2 teaspoonsful of salt

Method

1. 1

   Beat the yeast with sugar, add flour and salt.

2. 2

   Mix yeast with warm water, pour into flour, stir to form a batter, cover, and let sponge for 10 minutes.

3. 3

   Add more water to form dough, knead, let rise for 1 hour.

4. 4

   Divide, place in greased tins, prove for 20 minutes, then bake for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 63. The excerpt below is the record exactly as published.

3* lbs. of Hour I 1 teaspoonful sugar 1 oz. of yeast I About if pints of water 2 teaspoonsful of salt METHOD. Beat the yeast to a cream with the sugar, put the hour and salt into a basin. Add a little luke-warm water to the creamed yeast, make a hole in the Hour and pour in the yeast, stir into the yeast sufficient flour from the sides to form a thick batter, sprinkle a little over the top, cover the basin with a clean cloth and let it stand in a warm place for ten minutes “ to sponge.” Add sufficient luke- warm water to make the flour into a smooth elastic dough, knead well , cut a x on the top of dough, and let it “ rise in a warm place for one hour. Divide the dough into three equal portions and put into slightly greased bread tins ; let the loaves “ prove ” on the top of the stove for twenty minutes. Bake for three quarters of an hour, in a hot oven at first, then lower the gas and bake more slowly. Try with a skewer. N.B.— This recipe will also be useful in making whole- meal, or brown bread, with the addition of a little more yeast. To make tepid water for bread, add 1 part boiling to 2 parts cold. No. 432. VIENNA BREAD. INGREDIENTS. 2 lbs. of Vienna flour | 1 pint of lukewarm milk 2 ozs. of butter I 1 teaspoonful of salt 1 oz. of German yeast j METHOD. Rub the butter into the flour, well and lightly, with the tips of the fingers, add the salt. Mix the yeast smoothly L 2 180 with the milk, make a well in the centre of the flour, and pour it in. Knead lightly and stand in a warm place for two hours “ to rise.” Then make into fancy twists, dinner, or breakfast rolls. Bake, according to size, for 10 or 20 minutes in a quick oven. Glaze when nearly done with a little milk or white of egg. The dinner or breakfast rolls should he rasped instead of glazed. No. 433. BAKING POWDER BREAD. INGREDIENTS. 2 large teaspoonsful of Bird’s baking powder 1 lb. of flour ; salt, very little Enough cold water to mix into firm dough METHOD. Put the flour in a basin, add the baking powder, a pinch of salt, and mix with the water. Make it quickly into small loaves, and bake in a quick oven about 30 minutes. This bread requires very little kneading, and should be handled as little as possible. No. 434. MILK ROLLS INGREDIENTS. 1 lb. of flour | 2 large teaspoonsful of baking 2 ozs. of butter ! powder About \ pint of milk METHOD. Rub the butter into the flour, add the baking powder and a little salt, and mix into a smooth dough with the milk. Knead as little as possible and form into small rolls. Put them in flour tins and bake in a quick oven about 20 minutes. When nearly done brush them over with a little milk. 181 No. 435. STEAMED BREAD. Make the dough in the usual way (see Household Bread

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