To make English Bread
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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 3 ingredients
- a peck of the best white flour
- a pint of good yest
- a pint of lukewarm water
Method
- TAKE a peck of the best white flour, sift it into a trough, make a cavity in the center, and strain through a hair sieve (mixed together) a pint of good yest and a pint of lukewarm water;
- mix them lightly with some of the flour till of a light paste, set it in a warm place covered over to prove for an hour;
- then mix the whole with two quarts of lukewarm water and a little salt, knead it, let it be of a good stiffness, prove it an hour more and knead it again;
- prove it another hour, mould it into loaves or batch two pieces together, and bake them in a brisk oven.
- N.
- B.
- A middling-size loaf will require an hour and a half in baking.
Plating
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