Nineteenth Century Bread
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 4 ingredients
- a pint of milk
- a pint of water
- a teaspoonful of salt
- one compressed yeast
Method
- Scald a pint of milk, add a pint of water, a teaspoonful of salt, and when lukewarm, one compressed yeast cake moistened in a little warm water.
- Add sufficient whole wheat flour to make a batter, beat thoroughly, cover and stand aside two and a half hours;
- then stir, adding more whole wheat flour until you have a dough.
- Knead quickly, separate into loaves, put each in a square greased pan, cover and stand in a warm place about one hour, until very light.
- Slash the top with a sharp knife, brush with water and bake in a moderate oven three-quarters of an hour.
Plating
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