White Bread

Ingredients

• 3^ lbs. flour
• I i teaspoonful salt
• 1 oz. yeast
• I x teaspoonful sugar
• it pints tepid water

Method

1. 1

   Rub the flour and salt into a warm bowl and work before the fire until the chill is off.

2. 2

   Make a well in the centre.

3. 3

   Have the yeast and sugar creamed together and add the water, then pour this into the well.

4. 4

   Work the flour into the well from the outside until it forms a batter.

5. 5

   Sprinkle flour on top, cover with cloth, and set in a warm place for 20 minutes.

6. 6

   Knead it with the hands, and, if necessary, add more tepid water.

7. 7

   It should be stiff enough to leave the bowl and hands clean.

8. 8

   Turn up the smooth side and give two cuts across it and set again for at least 1.5 hours.

9. 9

   Then divide into three bits and knead each, put into buttered tins, and set again for half an hour.

10. 10

    Put into hot part of oven for 15 minutes, and then in cooler part till ready.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 53. The excerpt below is the record exactly as published.

WHITE BREAD. 3^ lbs. flour. I i teaspoonful salt. 1 oz. yeast. I x teaspoonful sugar, it pints tepid water

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