To make Home-made Bread
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Put 1 stone of fine flour into your mixing pan;
- make a hole in the middle of the flour, and press the sides of the hole to prevent the liquid running through;
- dissolve 2½ ozs.
- of yeast in 1 gill of water, and put it in the hole made in the flour;
- mix a little flour in the liquid to make a thin batter, cover your pan over and let it rise to a nice cauliflower top;
- when ready, dissolve 2½ ozs.
- of salt in 1 gill of water, put this into your pan, and then take sufficient water (or water and milk) to make all into a nice dough;
- let it rise a little in the pan, then weigh off into your tins, and prove and bake.
- The heat of the water should be between 80° and 90° Fahr.