Household Bread

Ingredients

• ten pounds of flour
• a small handful of salt
• about two quarts of water
• a cupful of good yeast

Method

1. 1

   In a kneading-trough, mix flour and salt, then stir in water.

2. 2

   For white bread, the dough should be softer.

3. 3

   Add yeast, knead, and let rise in a warm place covered with a cloth for about one to one and a half hours.

4. 4

   Shape and bake.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 259. The excerpt below is the record exactly as published.

ten pounds of flour in a kneading-trough put a small handful of salt. Stir into this about two quarts of water, more or less, as some flour absorbs more water than others. For very white bread, made with superfine flour, the dough should be softer than for seconds or brown bread. In summer the water may be lukewarm; in winter, con- siderably wai-mer, hut never hot enough to kill the yeast. After the water is mixed with the flour, add a cupful of good yeast, then knead the bread, and leave it to lise in a wann place, covered with a cloth. If all goes well, it will rise sufficiently in the course of an hour or an hour and a half. Then divide it into roUs, loaves, or tin-breads, as wanted, and bake. For a three-pound loaf, take three pounds and a half of dough ; for a four-pound loaf, four pounds eleven ounces ; for a six-pound loaf, six pounds and three- quarters; and for an eight-pound loaf, nine pounds of dough. Bread, Household (another way).— It often happens that household bread

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