Leaven Bread

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Leaven
Dough
To keep leaven for future use
Instructions (8)
  1. The night before you intend to bake, put the leaven (about two pounds of dough from your last making, kept in a wooden vessel and covered with flour) into a peck of flour and work them well together with warm liquor.
  2. Let the leaven mixture lie in a dry wooden vessel, well covered with a linen cloth, a blanket over the cloth, and keep it in a warm place.
  3. The next morning, this dough, kept warm, will rise again and will be sufficient to mix with two or three bushels of flour.
  4. Work the risen leaven into the flour with warm liquor, and add a pound of salt to each bushel of flour.
  5. When it is well worked and thoroughly mixed with all the flour, cover it well with the linen and blanket until you find it rise.
  6. Then knead it well and work it up into loaves and bricks, making the loaves broad and not so thick and high as is done for bread made with yeast.
  7. Put them into the oven and bake them as before directed.
  8. Always keep by you two pounds of the dough of your last baking, well covered with flour, to make leaven to serve from.
Original Text
To make Leaven Bread. TAKE a lump of dough, about two pounds, of your last making, which has been made with yeast, keep it in a wooden vessel, and cover it well with flour. The night before you intend to bake, put this (which is your leaven) into a peck of flour, and work them well together with warm liquor. Let it lie in a dry wooden vessel, well covered with a linen cloth, a blanket over the cloth, and keep it in a warm place. This dough, kept warm, will rise again the next morning, and will be sufficient to mix with two or three bushels of flour, being worked up with warm liquor, and a pound of salt to each bushel of flour. When it is well worked, and thoroughly mixed with all the flour, let it be well covered with the linen and blanket, until you find it rise; then knead it well, and work it up into loaves and bricks, making the loaves broad, and not so thick and high as is done for bread made with yeast. Then put them into the oven, and bake them as before directed.—Always keep by you two pounds of the dough of your last baking, well covered with flour, to make leaven to serve from
Notes
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