White Bread

Ingredients

• One and a half pounds of Household Flour
• One and a half teaspoonsful of Salt
• Half ounce of German Yeast
• Half teaspoonful of Sugar
• Three-quarters of a pint of tepid Water — one part boiling water — two parts cold water

Method

1. 1

   Warm the basins, put yeast and sugar in smaller one, and sift the flour and salt into the larger one.

2. 2

   Warm the flour.

3. 3

   Cream the yeast and sugar together, add the tepid water.

4. 4

   Make a hollow in the flour, put the yeast and water in the hollow, stir in a little flour, sprinkle some on top of the liquid.

5. 5

   Cover, and set the sponge to work for twenty minutes in a warm place.

6. 6

   Work the sponge and flour together.

7. 7

   Flour the board, turn dough on to it.

8. 8

   Knead well.

9. 9

   Put back in warm basin and put dough to rise for one and a quarter hours.

10. 10

    Warm and grease a bread tin.

11. 11

    Mould into a loaf with very little and light handling.

12. 12

    Put into the tin, prick or cut the top, and put to prove for half hour.

13. 13

    Bake in a quick oven for half to three-quarters of an hour.

14. 14

    When taken from oven, put to cool slowly on a sieve.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 11. The excerpt below is the record exactly as published.

White Bread. Ingredients. One and a half pounds of Household Flour. One and a half teaspoonsful of Salt. Half ounce of German Yeast. Half teaspoonful of Sugar. Three-quarters of a pint of tepid Water — one part boiling water — two parts cold water

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