English Bread

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Sift the flour into a trough.
  2. Make a cavity in the center of the flour.
  3. Strain a pint of good yest mixed with a pint of lukewarm water into the cavity.
  4. Mix the yest and water lightly with some of the flour to form a light paste.
  5. Set the paste in a warm place, covered, to prove for an hour.
  6. Mix the proved paste with two quarts of lukewarm water and a little salt.
  7. Knead the dough until it has a good stiffness.
  8. Let the dough prove for another hour.
  9. Knead the dough again.
  10. Let the dough prove for a third hour.
  11. Mould the dough into loaves or batch two pieces together.
  12. Bake the loaves in a brisk oven.
Original Text
To make English Bread. Take a peck of the best white flour, sift it into a trough, make a cavity in the[302] 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.
Notes
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