Household Bread

Ingredients

• half a bushel of flour
• 1 pint of yeast
• four quarts or more of lukewarm milk or water
• 4 to 6 oz. of salt
• milk, or water, 2 quarts

Method

1. 1

   Put flour into the kneading tub, hollow it in the middle; dilute yeast with warm liquid, stir in flour to make a thick batter, leave to rise for about an hour.

2. 2

   Pour in more warm liquid to make a firm dough, let it rise again, then mold into loaves and bake in a well-heated oven for 1.5 to 1.75 hours.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 514. The excerpt below is the record exactly as published.

HOUSEHOLD BREAD. Put half a bushel (more or less, according to the consumption of the family) of flour into the kneading tub or trough, and hollow it well in the middle ; dilute a pint of yeast as it is brought from the brewery CHAP. XXXI.] 13EEAD* 597 or half the quantity if it has been washed and rendered solid, with four quarts or more of lukewarm milk or water, or a mixture of the two ; stir into it, from the surrounding part, with a wooden spoon, as much flour as will make a thick batter; throw a handful or two over it, and leave this, which is called the leaven, to rise before proceeding further. In about an hour it will have swollen con- siderably, and have burst through the coating of flour on the top ; then pour in as much more warm liquid as will convert the whole, with good kneading , and this should not be spared, into a firm dough, of which the surface should be entirely free from lumps or crumbs. Throw a cloth over, and let it remain until it has risen very much a second time, which will be in an hour, or something more, if the batch be large. Then work it lightly up, and mould it into loaves of from two to three pounds weight ; send them directly to a well heated oven, and bake them from an hour and a half to an hour and three-quarters. Flour, l bushel ; salt (when it is liked), 4 to 6 oz. ; yeast, 1 pint unwashed, or \ pint if purified; milk, or water, 2 quarts

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