Bread (No. 100)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a quartern of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two tea-spoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
four table-spoonfuls, of good yest
a pint of milk, lukewarm ↝ Milk, NFS [Milk, reduced fat]
half a pint more of warm milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Put a quartern of flour into a large basin, with two tea-spoonfuls of salt; make a hole in the middle; then put in a basin four table-spoonfuls, of good yest; stir in a pint of milk, lukewarm; put it in the hole of the flour; stir it just to make it of a thin batter; then strew a little flour over the top; then set it on one side of the fire, and cover it over: let it stand till the next morning;
then make it into dough; add half a pint more of warm milk; knead it for ten minutes, and then set it in a warm place by the fire for one hour and a half;
then knead it again, and it is ready either for loaves or bricks: bake them from one hour and a half to two hours, according to the size.

Original Text

Bread.—(No. 100.)

Put a quartern of flour into a large basin, with two tea-spoonfuls of salt; make a hole in the middle; then put in a basin four table-spoonfuls, of good yest; stir in a pint of milk, lukewarm; put it in the hole of the flour; stir it just to make it of a thin batter; then strew a little flour over the top; then set it on one side of the fire, and cover it over: let it stand till the next morning; then make it into dough; add half a pint more of warm milk; knead it for ten minutes, and then set it in a warm place by the fire for one hour and a half; then knead it again, and it is ready either for loaves or bricks: bake them from one hour and a half to two hours, according to the size.

Notes

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