Quartern Loaf

Ingredients

• a quartern of flour
• a pint of water
• a dessert-spoonful of fine salt
• one part of boiling water
• two parts of cold
• a little milk

Method

1. 1

   Put the flour into a deep, dry pan.

2. 2

   Make a hollow in the middle.

3. 3

   Mix the yeast with water and salt to a smooth cream.

4. 4

   Add the liquid to the yeast gradually.

5. 5

   Pour the yeast into the hollow in the flour, stir to make a batter, cover with flour, and let it rise in a warm place.

6. 6

   After it ferments, add more lukewarm water or milk, knead until it no longer sticks, cover, and let it rise again.

7. 7

   Once doubled in size, divide the dough, shape into loaves, and make cuts on top.

8. 8

   Bake in a hot oven for 1.5 to 2 hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 364. The excerpt below is the record exactly as published.

quartern loaf weighing four pounds and six ounces. A gallon (or half-stone) weighs seven pounds, and makes eight pounds and three-quarters of bread. A stone (or peck) weighs fourteen pounds, and makes seventeen pounds and a half of bread. Two pecks are equal to half a bushel ; a bushel contains fifty-six pounds of flour, and makes seventy pounds of bread. A sack of flour contains five bushels. Fifty- four pounds of bread baked at home is an ample weekly allowance for eight persons. Everything used in making bread must be scrupulously fresh and clean. If the dough is left half-made or allowed to get cold the hread will be spoilt. To make a quartern of flour into two loaves, each weighin-g nearly two pounds and a quarter : Put the flour into a deep earthenware pan which is perfectly dry and free from dust, and deep enough to be not much more than half filled by the quantity of flour. This will give room for kneading, and will allow for the rising of the dough. Take a strong wooden spoon and make a hollow in the middle of the flour, but do not go down to the bottom or the sponge (that is, the thin batter in which the yeast grows) will stick to the bottom of the pan. Put the German yeast into a large basin, and mix it to a smooth cream, adding by degrees a dessert- spoonful of fine salt, and a pint of water. The temperature of the water must be settled by adding one part of boiling water to two parts of cold. A little milk

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