Household Bread
From The handy dictionary of cookery, 1890
Add salt after rising for quicker rise.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5919Calories
184 gProtein
1243 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories5919 kcal
Protein184 g
Carbohydrates1243 g
Fiber7.6 g
Sugars4.2 g
Total Fat26 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2394 mg
Potassium2430 mg
Calcium383 mg
Iron90 mg
Magnesium453 mg
Phosphorus1895 mg
Zinc14 mg
Copper2.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)18 mg
Riboflavin (B2)8.2 mg
Niacin (B3)118 mg
Folate3203 mcg
Choline9.1 mg
Caffeine0 mg
Water867 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 20. The excerpt below is the record exactly as published.
three pounds and a half of flour, and one ounce of German yeast. Put the yeast and a teaspoonful of sugar into a basin, and cream them together with a wooden spoon till liquid ; add one pint and a half of tepid water. Put the flour into a large basin, make a well in the middle, and strain the yeast and water into it. Work in a little flour from the sides, and set it down to rise. This is called “ setting the sponge.” When it has stood for twenty minutes the surface will be covered with bubbles ; take it up, and work all the flour in with your hand. When it is smooth cover it up, and set to rise for two hours. After that time take it up, and knead it on a floured board for a quarter of an hour. This quantity will make two half quartern loaves. Divide the dough, make it into smooth balls without any cracks. If the bread is to be baked in tins flour them, put in the dough, cut or prick the top, and set to rise for half an hour. For cottage loaves, divide each piece again in two, one rather larger than the other; make each into a ball, put the small one on the top of the large, and press the forefinger into the middle of the top. Put the bread into a hot oven (280°) for a quarter of an hour and then remove it to a cooler part 3° DOMESTIC COOKERY. (220°) for an hour and a half. When done place it on its side to cool. A^ote. — A teaspoonful of salt
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