Scalded Bread

Ingredients

• To about one third of the quantity of coarse brown flour intended to be used
• one ounce to four pounds of flour
• a little lukewarm water
• the usual quantity of salt

Method

1. 1

   Stir in as much boiling water as will make it a rather stiff paste.

2. 2

   Prepare the German yeast as before, allowing one ounce to four pounds of flour; set it to rise in sponge with a little lukewarm water; when well risen, and the scalded flour is become cold, mix, and knead well together, adding the usual quantity of salt and water as required; let it rise well; put it in a tin; bake in a quick oven till half done; then carefully remove it to the upper part of the oven; let it remain several hours, having the oven moderately cool the latter part of the time; when well baked, fold it in a clean wet cloth, and put it in the cellar a day or two before it is out.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 111. The excerpt below is the record exactly as published.

Scalded Bread. To about one third of the quantity of coarse brown flour in- tended to be used, stir in as much boiling water as will make it a rather stiff paste. Prepare the German yeast as before, allow- ing one ounce to four pounds of flour ; set it to rise in sponge with a little lukewarm water ; when well risen, and the scalded flour is become cold, mix, and knead well together, adding the usual quantity of salt

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