Plain Bread

Ingredients

• 1 quartern of flour
• a teaspoonful of salt
• 1 oz. D.C.L. yeast
• a spoonful of castor sugar
• 1 gill of tepid water
• 2 pints of tepid water

Method

1. 1

   Cream yeast with sugar, add tepid water, mix with flour to a dough, knead, let rise for two hours, divide, let rise again for half an hour, and bake in a hot oven for forty to sixty minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.

Plain Bread. r P AKE 1 quartern of flour and put it in a large pan with a t* spoonful of salt. Cream 1 oz. D.C.L. yeast with a am spoonful of castor sugar; add 1 gill of tepid water to t> yeast, mix well, then add 2 pints of tepid water; pour t-I on the flour, and mix it to a dough; knead it well and e it to rise for two hours, then divide into, two loaves. Lea to rise again for half an hour, and bake in a hot oven frc forty to sixty minutes. Vienna Bread. One and a half lb. Vienna flour, 2 oz. butter, 1 oz. Ge man yeast, \ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water. Put the flour into a larg basin; mix in the salt. Put the warm water into a pi* basin, rub into it the butter and yeast with your hand; ad the sugar and the egg f whisk well, and pour on to the flour* mix into a smooth dough, knead for fifteen minutes, lea^ in the basin, with the smooth side uppermost, cover with cloth, and put in a warm place to rise one hour and a hal Make into rolls or fancy shapes, and bake for a quarter of » hour. Bread Muffins. Four oz. of bread crumbs, 4 oz. of fine flour, 2 eggi 1 gill of milk, 1 teaspoonful of baking powder, salt, 2 oz. c castor sugar. Scald the milk and pour it on the crumb* stir in the flour very smoothly, then the eggs beaten, tb MISS CAMBBON'S COOKE BY BOOK. 183 powder and the sugar. Mix all thoroughly, and bake on a baking-sheet in muffin rings. Butter and eat hot. Plain Tea Cakes. One lb. of fine flour, J oz. D.C.L. yeast, i pint of milk, 1 oz. of butter, salt to taste. Put the flour in a basin, cream the yeast with a small teaspoonful of sugar, melt the butter, slightly warm th? milk, mix it with the butter and yeast; pour all on the flour. Mix well, and set to rise for one and a half hours. When risen, turn it out on the board and knead very lightly. Shape into small cakes and set them on a floured baking-sheet to rise for fifteen minutes. Bake in a hot oven for about twenty minutes. Coffee Rings. One and a half lb. Hungarian flour, 4 oz. of currants, 6 oz. of butter, 3 eggs, 1 oz. of D.C.L. yeast, 4 oz. of pale *&oiat sugar, £ pint of milk. Put the flour in a bowl, add a little salt, and rub in the butter ; mix the yeast and sugar, Pour in the milk (tepid), add these to the flour, also the fruit, and mix to a light dough with the eggs. Leave to *Ue in a warm place; then form into rings, joining them •• neatly as possible. They should be the size of a break- ***t cup, and the thickness of a Savoy biscuit. Lay them °& a greased baking-sheet, sprinkle them with roughly- pounded sugar, and bake in a quick oven. Serve them hot *ith coffee. American Loaf. (To be eaten when freshly baked). Two teacupfuls white Indian meal, 1 teacupful of fine 4>W, 3 eggs, 2 cups of milk, 1 oz. of butter, 1 oz. castor •ttgar, small teaspoonful of salt, 1 dessertspoonful Bird's be; I **kfog powder. Put the flour, meal, and sugar in a basin, rial ^ th° powder ; beat up the eggs, melt the butter^ axv& xsxx. .i 184 MISS CAMEB0W8 OOOKEBY BOOK. it with the eggs and milk, and pour on the flour; add the salt* and mix thoroughly. Put into a well-buttered tin, and bake steadily in a moderate oven for half an hour or three-quarters. Bolls. One lb. self-raising flour, 2 oz. butter, \ oz. sug&a 1 egg, \ pint of milk and water mired. Rub the butte into the flour; add the sugar (which can be left out desired, and a teaspoonful of salt

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