Sandwich Bread

Ingredients

• three tablespoonfuls of milk
• three tablespoonfuls of water
• 1 oz. of German yeast
• 1 oz. of butter
• a saltspoonful of salt
• 1½ lb. of flour
• 1½ gills of tepid milk and water

Method

1. 1

   Mix milk and water, stir in yeast, butter, and salt.

2. 2

   Combine with flour in a basin, cover, and let it stand for 3 hours.

3. 3

   Knead with tepid milk and water, let rise for 30 minutes, shape into loaves, prove for 10 minutes, then bake for 15-20 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Sandwich Bread. — This tread, when prepared by bakers, is usually baked in special tins, some called sandwich tins having sliding lids, whilst double or box tins are constantly used for this purpose. The following, however, makes a HOUSEHOLD AND FANCY BREADS. 39 very nice loaf for the purpose : Mix together three table- spoonfuls each of milk and water, and when this is just tepid stirjinto it loz. of German yeast, loz. of butter, and a saltspoonful of salt. Put l£lb. of flour into a basin, make a hole in the centre, pour the yeast mixture into this, draw a little of the flour from the sides down over it, cover the basin with a cloth, and let it stand in a warm place for three hours ; now knead it to a light dough with one and a half gills of tepid milk and water, cover the dough again, and allow it to rise for half an hour more ; now turn out the dough, make it up into loaf shapes, set these in oblong baking tins, previously well floured, stand them by the fire for ten minutes to “prove ” or rise, then bake in a moderate oven for fifteen or twenty minutes. The time of baking must necessarily depend on the size of the loaf. Sandwich bread should | never be used fresh, as it does not cut to advantage in that condition. Vienna, Bread. — This is very often made precisely like household bread, only using milk and water instead of plain water, and dissolving a little butter in the water. The great difference is that the very finest Hungarian flour being used instead of ordinary flour, more liquid is required than for household bread. An easy way of making it is to rub 2oz. of butter into 2lb. of warmed and sifted flour ; now rub together a teaspoonful of sugar and an ounce of yeast till it creams, mixing in with it a pint of tepid milk, then pour it on to the flour and butter, adding in a teaspoonful of salt, and mix it all to a good dough ; when it can be lifted out of the basin in a firm smooth mass, leaving the sides of the basin quite clear, put the dough back into the basin which you have previously lightly floured, cut it across and across with a sharp knife, and let it rise in a waiun place for about an hour. When it has risen well it will be twice its original size, the cross cuts on the top will be almost invisible, and on touching it the dough will feel quite distended and ’el astic. Again turn it out, re-knead it lightly. 40 BREAD, CAKES, AND BISCUITS. and half fill some well buttered square tin moulds with the mixture ; let it rise a little in the tins, and bake in a sharp oven till done. Almost every baker has his pet recipe for this bread, some omitting the sugar, others, again, using an egg for each pound of flour, &c. This dough is also used to make the various twists, and rolls, and shapes of different kinds so much used abroad. Wholemeal Bread. — Cream together well 2oz. of German yeast and a good teaspoonful of caster sugar ; in another basin sift together 4lb. finely ground, wheatmeal, and a dessertspoonful of salt ; make a " bay ” in the centre of this, and pour into it one and a half pints tepid water and the yeast, draw a little flour down from the sides on to this, strew a little more over the tiny pond thus formed, cover the basin with a double cloth, and let it rise for forty minutes in front of the fire. Now work this all up into a dough, and again let it rise for two hours, when it must be re-kneaded and divided up into loaves; bake for about an hour, placing the bread in the hottest part of a very hot oven first, then draw it down to the cooler end. If preferred, a pint and a half of milk, in which loz. of butter has been dissolved, may be used in precisely the same way, when tepid, to mix the dough with. Another way, you mix togetherJ4lb. fine wheat- meal, 2oz. of sugar, and a little salt ; make a “bay” in the centre, and pour in 2oz. of German yeast, previously creamed with a teaspoonful of sugar, a pint of tepid water, and half a pint of milk. Add to this two or three well- beaten eggs, work it all to a dough, then cover, and let it rise before the fire for two hours, keeping the pan well covered. Now divide it into two, and bake in two tins f6r an hour. This can be varied by using different propor- tions of wholemeal and flour to suit different people’s taste and digestion. Take equal quantities of meal and flour — say, one gallon of each ; work it as for bread with 2ioz. HOUSEHOLD AND FANCY BREADS. 41 of fresh Herman yeast, or two tablespoonfuls of well-washed beer yeast. Add to this four to six tablespoonfuls of salt and a good three quarts of warm water or milk and water. This bread requires much more moisture than the ordinary white bread. Cover the mixture with a blanket and let it rise for quite an hour and a half the first time. Then work the dough thoroughly, beating and kneading it well, and let it rise for another hour. Bake it well in a moderately hot oven. — Another way : To 71b. of wholemeal take 3£lb. of flour

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