Pain de bière (Swiss)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 60 min Total: 60 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Put into a pan about 1lb. of flour, work into this one tablespoonful of brewer's yeast, previously stirred in a tumblerful of lukewarm milk, one teaspoonful of salt, three eggs, a good 1/2lb. of butter, 2oz. of currants, 1oz. of sugar, and 2oz. of coarsely chopped almonds.
  2. Knead this dough till all the ingredients are thoroughly well mixed, and stand it in a warm place to rise.
  3. The pan should be covered with a small blanket.
  4. When the dough has risen work it again diligently till bubbles appear, and it detaches itself from the sides of the pan; butter a mould carefully, fill it half full of the dough, and set it to rise till within half an inch of the edge, then put it into an evenly heated oven to bake for at least an hour.
  5. When the dough has been put into the mould the latter should be moved about very carefully, as its contents would sink if they were shaken, and would not rise again.
Original Text · last edited 4 days ago
Pain de bière (Swiss).—Put into a pan about 1lb. of flour, work into this one tablespoonful of brewer's yeast, previously stirred in a tumblerful of lukewarm milk, one teaspoonful of salt, three eggs, a good ½lb. of butter, 2oz. of currants, 1oz. of sugar, and 2oz. of coarsely chopped almonds. Knead this dough till all the ingredients are thoroughly well mixed, and stand it in a warm place to rise. The pan should be covered with a small blanket. When the dough has risen work it again diligently till bubbles appear, and it detaches itself from the sides of the pan; butter a mould carefully, fill it half full of the dough, and set it to rise till within half an inch of the edge, then put it into an evenly heated oven to bake for at least an hour. When the dough has been put into the mould the latter should be moved about very carefully, as its contents would sink if they were shaken, and would not rise again. The very finest flour should be used for this sort of cake.
Notes
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