Queen’s Bread

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

1/2lb. moist sugar ↝ Sugar, NFS [Sugars and honey]
2oz. German yeast ↝ Yeast [Not included in a food category]
a quart of hot water (96deg. Fahr.) ↝ Water, tap [Tap water]
3lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
sufficient flour to bring it to the consistency of rather stiff teacake dough ↝ Flour, 00 [Cereal Grains and Pasta]
one egg for each pound of dough ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
milk and water, instead of plain water ↝ Milk, NFS [Milk, reduced fat]
from 3lb. to 31/2lb. [flour] would be sufficient to work it up to a nice dough ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (9)

Dissolve together moist sugar and German yeast in hot water (96deg. Fahr.).
When blended, work it to a sponge with flour.
When this has risen well, add butter and salt.
Mix it well with sufficient flour to bring it to the consistency of rather stiff teacake dough, adding one egg for each pound of dough.
When well mixed, let it stay in a warm place for about half an hour.
Make it up into small cottage loaves.
Let these rise again for a little.
Bake.

Optional preparation

If preferred, the dough may be made up with milk and water, instead of plain water.

Original Text · last edited 4 days ago

Queen’s Bread.—Dissolve together ½lb. moist sugar and 2oz. German yeast in a quart of hot water (96deg. Fahr.), and when blended work it to a sponge with 3lb. of flour. When this has risen well add ½lb. of butter, 1oz. of salt, and mix it well with sufficient flour to bring it to the consistency of rather stiff teacake dough, adding one egg for each pound of dough. When well mixed let it stay in a warm place for about half an hour, then make it up into small cottage loaves; again let these rise for a little, and bake. If preferred, the dough may be made up with milk and water, instead of plain water; whilst with regard to the quantity of flour it is impossible to give any very definite amount, but probably from 3lb. to 3½lb. would be sufficient to work it up to a nice dough.

Notes

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