Scotch Bread

Ingredients

• lib. of bread dough
• 6oz. of butter
• 6oz. of caster sugar
• two eggs
• a small teaspoonful of Caraway-seeds
• gib. of flour

Method

1. 1

   Work the butter and caster sugar into the bread dough and leave it to prove.

2. 2

   After two hours, work it together, beat in the eggs and Caraway-seeds.

3. 3

   Knead until smoothly blended, then work in the flour and continue kneading for five minutes.

4. 4

   Let it rise for two hours, then break again.

5. 5

   Butter a cake-mould, put in the batter, let it rise for another hour, and bake like bread in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 133. The excerpt below is the record exactly as published.

lib. of bread dough in the early morning, work up in it 6oz. of butter and 6oz. of caster sugar, and leave it in a warm place to prove. About two hours after work it together, and beat in two eggs and a small teaspoonful of Caraway-seeds. Knead it until smoothly blended (about half-an-hour) ; then work in gib. of flour

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