Hovis Baking Instructions

Ingredients

• 14 lbs. of 'Hovis' flour
• 1 gallon of water
• 4 ozs. French or German yeast

Method

1. 1

   Dissolve the yeast in about 4 oz. of water (which should not exceed 90° Fahr.) and strain through muslin.

2. 2

   Mix about 10 lbs. of the 'Hovis' flour with the gallon of water until it is an absolutely smooth batter, stir in the dissolved yeast, then complete the mixing with the remaining 4 lbs. of flour.

3. 3

   It will require from 20 to 40 minutes proof and should be thoroughly well baked, say 10 minutes more than white bread.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 74. The excerpt below is the record exactly as published.

1 gallon of water 4 ozs. French or German yeast Use no salt METHOD. Dissolve the yeast in about 4 oz. of water (which should not exceed 90° Fahr.) and strain through muslin. Take the temperature of the “ Hovis ” flour, and if for example it is 60° Fahr. make the water 120° Fahr. the two added always making 180° Fahr. as per table below. The dough should be from 90 J to 95° Fahr., mix about 10 lbs. or say two-thirds of the “ Hovis ” flour with the gallon of water until it is an absolutely smooth batter, stir in the dissolved yeast, then complete the mixing with the remaining 4 lbs. of flour, weigh off and tin immediately. It will require from 20 to 40 minutes proof (according to the temperature of the bakehouse), and should be thoroughly well baked, say 10 minutes more than white bread. N.B. — It is preferable to use a mixing pan or a special small trough for mixing the “ Hovis ” in order to avoid, if possible, all foreign substances being scraped up with the dough, as sometimes happens when mixing is done on the ordinary board. It is also advised that the hands should not be rubbed out into the “ Hovis ” dough. This will prevent the close lumps that are sometimes to be detected when the loaf is cut through. No other flour should be used with the Hovis flour, not even for dusting. If Hovis Flour Hot Water is should be Total. 50° 130° 180° 55° 125° 180° 60° 120° 180° 65° 115° 180° 70° 110° 180° PLEASE GIVE THESE INSTRUCTIONS A TRIAL. 207 No. 500. HOVIS SCONES. INGREDIENTS. 4 lbs. of Hovis flour 8 ozs. of lard or butter 6 ozs. of sugar j oz. of soda 1 oz. cream of tartar 1 qt. of milk or 1 at. buttermilk No. 501. HOVIS RICE CAKES. 3 lbs. of Hovis flour 1 lb. of sugar £ lb. of butter or lard 5 eggs INGREDIENTS. A oz. of cream of tartar | oz. of soda 1 pint of milk No. 502. HOVIS NEWMARKET SANDWICH. INGREDIENTS. 2£ lbs. of Hovis flour 1 lb. of butter H lb. of sugar 6 eggs A oz. of cream of tartar £ oz. of soda Few drops of essence of lemon METHOD. Cream the butter and sugar, add one egg at a time, and mix with milk. Make a paste with one pound of Hovis flour and half a pound of butter, and line a flat tin with it. Sprinkle currants over, and spread the mixture on. Bake, and decorate with icing sugar on the top. No. 503. HOVIS WELSH BUNS. INGREDIENTS. 4 lbs. of Hovis flour 8 ozs. of butter 10 ozs. of sugar 1 oz. of yeast 1 qt. of warm milk METHOD. Make and bake the same as ordinary buns. Wash over and dip in rough sugar. Eggs may be added if desired 208 No. 504. 12 'eggs 14 ozs. of sugar HOVIS SPONGE CAKE. INGREDIENTS. 16 ozs. of Hovis flour METHOD. This mixture requires to be thoroughly beaten. No. 505. HOVIS ROCK CAKES. 3 lbs. of Hovis flour f lb. of lard * i lb. of sugar 3 eggs INGREDIENTS 1 oz. of cream of tartar ^ oz. of soda Few currants Mix with milk No. 506. HOVIS SHORTBREAD. INGREDIENTS. *24 lbs. of Hovis flour l| lbs. of butter 10 ozs. of sugar 2 eggs 4 oz. of soda oz. of cream of tartar No. 507. HOVIS LUNCH CAKE. 4 lbs. of Hovis flour l-J lbs. of butter 2 lbs. of sugar 6 eggs 1 oz. of cream of tartar INGREDIENTS. £ oz. of soda 4 pints of buttermilk Fruit and peel may be used if desired No. 508. HOVIS MADEIRA CAKE. 1 lb. of butter l lb. of fine sugar INGREDIENTS. 8 eggs 14 lbs. Hovis flour METHOD. Cream the butter and sugar, and add eggs one at a time previously warmed. The success of the cake depends entirely on the amount of work put into it. “Good Wine needs no Bush” They recommend themselves W 10 209 No. 509. HO VIS EMPRESS CAKE. 3’lbs. of Hovis flour 2 lbs. of sugar 2 lbs. of butter IS eggs INGREDIENTS. 1 lb. of cherries 1 lb. of sultanas J lb. of ground almonds METHOD. Mix well together, and bake in a slow oven. No. 510. HOVIS DIETETIC CAKE. INGREDIENTS. 3 lbs. of Hovis flour 1 lb. of lard 1£ lbs. of sugar lbs. of currants caps peel 5 eggs i oz. of cream of tartar \ oz. of soda 1 qt. of milk (or less) Few drops of essence of lemon No. 511. HOVIS DIGESTIVE CAKE. 1J lbs. of Hovis flour 1 lb. of sugar l lb. of butter 8_eggs INGREDIENTS. Few drops of essence of lemon A little nutmeg Pinch of baking powder No. 512. HOVIS WINE BISCUITS. 4 lbs. of Hovis flour 3

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