To make Bread the London Way.
PUT a bushel of good flour, ground about five or six weeks, into one end of your trough, and make a hole in the middle. Take nine quarts of warm water (called by the bakers liquor) and mix it with one quart of good yeast; put it into the flour, and flip it well with your hands till it is tough. Let it lay till it rises as high as it will go, which will be in about an hour and twenty minutes. Be careful to watch it when it comes to its height, and do not let it fall. Then make up your dough with eight quarts more of warm liquor, and one pound of salt; work it well up with your hands, and then cover it with a coarse cloth, or a sack. Then put your fire into the oven, and by the time it is properly heated, the dough will be ready. Then make your loaves of about five pounds each, sweep out your oven clean, put in your loaves, then your oven up close, and two hours and a half will bake them.—Remember, that in summer time your liquor must be just blood-warm; in winter, a little warmer; and in hard frosty weather as hot as you can bear your hand in it; but not so hot as to scald the yeast, for should that be the case, the whole batch of bread will be spoiled. A larger or smaller quantity may be made in proportion to the rules here laid down.