Buttermilk Bread
A historical recipe from Common Sense in the Household, by Marion Harland (1880).
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A historical recipe
Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1 pint buttermilk heated
- a gill of yeast
- a tablespoonful of white sugar
- a tablespoonful of soda
- two tablespoonfuls melted butter
Method
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- 1 pint buttermilk heated to scalding.
- Stir in, while it is hot, enough flour to make a tolerably thick batter.
- Add half a gill of yeast, and let it rise five or six hours.
- If you make it over night you need not add the yeast, but put in, instead, a tablespoonful of white sugar.
- In the morning, stir into the sponge a tablespoonful of soda, dissolved in hot water, a little salt, and two tablespoonfuls melted butter.
- Work in just flour enough to enable you to handle the dough comfortably;
- knead well, make into loaves, and let it rise until light.
- This makes very white and wholesome bread.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon