Queen’s Bread

Ingredients

• 1 lb. moist sugar
• 2Joz. German yeast
• a quart of hot water
• 1 lb. of butter
• 1oz. of salt
• from 3lb. to 3jlb. of flour
• one egg for each pound of dough

Method

1. 1

   Dissolve the sugar and yeast in hot water, then work it to a sponge with flour.

2. 2

   Once risen, add butter, salt, and enough flour to form a stiff dough.

3. 3

   Let it rise for half an hour, shape into small loaves, let rise again, and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

Queen’s Bread. — Dissolve together Jib. moist sugar and 2Joz. German yeast in a quart of hot water (96deg. Fahr.), and when blended work it to a sponge with fib. of flour. When this has risen well add Jib. of butter, loz. of salt, and mix it well with sufficient flour to bring it to the consist- ency of rather stiff teacake dough, adding one egg for each pound of dough

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