Sir Henry Thompson's Bread

Ingredients

• two pounds of coarsely-ground whole wheat meal
• half a pound of fine flour
• half an ounce of baking powder
• a saltspoonful of salt
• two ounces of butter
• cold skimmed milk or milk and water

Method

1. 1

   Mix the whole wheat meal with baking powder and salt.

2. 2

   Rub in the butter and make into dough with milk or milk and water.

3. 3

   Pour into a tin ring and bake in a quick oven, then finish at a lower temperature.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 367. The excerpt below is the record exactly as published.

two pounds of coarsely-ground whole wheat meal, and add half a pound of fine flour, or, better still, the same weight or more if preferred of fine Scotch oat- meal. Mix thoroughly with a sufficient quantity of baking- powder and a little salt ; * then rub in two ounces of butter and make into dough — using a wooden spoon — with cold skimmed milk or milk and water ; soft in consistence, so that it can almost be poured into the tin ring which gives it form when baked. Set the rings on a tin and put them without delay into a quick oven at the outset, letting them be finished thoroughly at a lower temperature. If the bread is made with yeast, which, as Sir Henry Thompson says, is preferable for general purposes, the milk and water must be used warm, and the cakes set near the fire to rise for about an hour. Bake in a medium oven. Medium coarse oatmeal may be used in this * Half an ounce of baking powder and a saltspoonful of salt to every pound of meal. M M 53° BREAD, BISCUITS, AND CAKES case instead of tlie fine oatmeal which is necessary with baking- powder. [ Food and Feeding, page 42.] One of the best London bakers, who is in the habit of sup- plying Sir Henry Thompson’s Bread, kindly gave me his recipe for making it, which I have found most useful. Six pounds whole meal, a pound and a half fine oatmeal, three quarts water, four ounces yeast, six ounces butter. Prove twenty minutes. Put into hoops. Prove again twenty minutes. Good sound heat. (Of course all these quantities can be reduced in proportion.) There is no better baking-powder than Sir Henry Thompson’s, which can be made up by any chemist. Take two ounces of tartaric acid, three ounces of bicarbonate of soda, and three ounces of arrowroot. Mix well, place in a wide-mouthed corked bottle, and keep perfectly dry. The arrowroot has not the sweet taste of the ground rice so often used in baking- powders. It is the combination of the tartaric acid and the alkali of the soda which makes bubbles of carbonic acid gas similar in effect to those produced by the fermentation of the yeast-plant. Bread. Chips. — Cut thin shavings of bread from a stale loaf, lay them singly on a wire drainer in an extremely gentle oven till they are perfectly crisp. They should be a pale straw colour. The Chips will take quite half an hour to dry in the oven. Let them cool gradually, and serve piled on a napkin as soon as they are cold. The Chips can always be crisped again by re-heating. They will keep for a day or two in a biscuit-tin. Pulled Bread. — Take a small half-baked loaf from the oven, tear it with two steel forks into small rough bits, lay these on a baking sheet in the oven for ten minutes. If a light loaf is made on purpose with two pounds of flour, two ounces of butter

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