White Bread

Ingredients

• i lb. flour
• \ to i oz. yeast
• i teaspoonful of salt
• i teaspoonful of sugar
• About i pint warm water

Method

1. 1

   Test the yeast by rubbing it down with the sugar.

2. 2

   Add about one tablespoonful of tepid water.

3. 3

   Cover and set it to rise.

4. 4

   Have the flour warm.

5. 5

   When the yeast has frothed, pour it into a well in the centre of flour.

6. 6

   Sprinkle flour over.

7. 7

   Sprinkle the salt round the edges.

8. 8

   Set in a warm place.

9. 9

   When yeast has cracked through, mix in the water (tepid).

10. 10

    Knead till smooth (elastic).

11. 11

    Set in a warm place covered with a towel till it is double the size.

12. 12

    Knead again and make into loaves.

13. 13

    Prove for about twenty minutes.

14. 14

    Bake in a very quick oven at first, and finish in a cooler place.

15. 15

    They are done when they sound hollow on being tapped.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 14. The excerpt below is the record exactly as published.

White Bread i lb. flour, \ to i oz. yeast, i teaspoonful of salt, i teaspoonful of sugar, About i pint warm water

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